Ingredients
- 2 cups (375 g/12 oz) soft brown sugar, plus 2 tablespoons
- 2 cups (250 g/8 oz) plain flour
- 2 teaspoons baking powder
- 125 g (4 oz) cold butter, chopped
- 1 teaspoon bicarbonate soda
- 3/4 cup (185 ml/6 fl oz) milk
- 2 eggs, beaten
- 1 1/2 teaspoons grated fresh nutmeg
- 375 g (12 oz) dried dates, roughly chopped
- icing sugar, for dusting
- whipped cream, for serving
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a 22 cm (8 3/4 inch) springform (spring-release) pan with melted butter or oil; line the base with baking paper.
2. Process the 2 cups of brown sugar with the flour and baking powder in a food processor for 10 seconds. Add butter; process for another 10 seconds until the mixture resembles fine crumbs. Press half the mixture into the base of the prepared tin.
3. Dissolve the soda in the milk; add the eggs and nutmeg and whisk. Pour the mixture into the remaining brown sugar and flour mixture and process for another 10 seconds. Pour into the cake tin and scatter half the dates over the top. Bake for 55 minutes. Remove the cake from the oven and cool in tin for 10 minutes. Remove from tin and cool on a wire rack.
4. Place the remaining dates on top of the cake, sprinkle with the extra brown sugar and place under a very hot grill for about 1 minute, or until the sugar begins to melt; cool. Dust the top with icing sugar and serve with cream.
