Sticky Date And Custard Poke Cake

Seriously impress your friends as soon as this sticky date cake following smooth and creamy topping top as soon as maple syrup and youre in afternoon tea heaven.

The ingredient of Sticky Date And Custard Poke Cake

• 300g 2 cups pitted dried dates harshly roughly chopped
• 375ml 11 2 cups boiling water
• 11 4 tsp bicarbonate of soda
• 125g butter at room temperature chopped
• 160g 1 cup lightly packed brown sugar
• 3 eggs
• 225g 11 2 cups self raising flour
• 1 tsp dome ginger
• maple syrup to drizzle
• 50g 1 3 cup custard powder
• 55g 1 4 cup caster sugar
• 500ml 2 cups milk
• 125ml 1 2 cup pouring cream
• 3 egg whites
• 120g 2 3 cup lightly packed brown sugar

The Instruction of sticky date and custard poke cake

• preheat oven to 170c 150c enthusiast forced grease a 7cm deep 20cm square cake pan line similar to baking paper allowing sides to overhang place chopped dates in a heatproof bowl increase be credited with boiling water and excite in bicarb set aside for 20u00a0minutes or until mixture has cooled slightly transfer to a food processor process until in relation to smooth
• use electric beaters to prominence the butter and sugar in a bowl until bland and creamy build up the eggs 1 at a time beating well after each addition use a large metal spoon to fold in the date mixture sift over the flour and ginger and stir until combined
• spoon swearing into the prepared pan bake for 1 hour 5 minutes or until a skewer inserted into the centre of the cake comes out clean set aside still in the pan for 30 minutes or until cooled slightly
• meanwhile for the custard attach the custard powder and caster sugar in a small saucepan gradually increase be credited with the milk stirring until smooth mount up the cream raise a fuss on top of higher than medium low heat until the custard comes to the boil and thickens simmer stirring for 30u00a0seconds or until completely thick
• use the fade away of a round handled wooden spoon to hastily poke holes in the cake wipe spoon clean as needed pour half the custard greater than the cake and into the holes tap the pan to assist support fill the holes subsequently next use a spatula to go forward custard into the holes and a little more than the top reserve enduring surviving custard pressing plastic wrap greater than the surface to prevent a skin forming
• for the meringue lump the oven temperature to 220c 200c fan forced use electric beaters to stress inflection the egg whites in a clean dry bowl until soft peaks form gradually amass the brown sugar a little at a time beating without difficulty after each accessory until the sugar dissolves
• use the baking paper to on purpose lift the cake out of the pan transfer to a baking tray evolve similar to the meringue and bake for 2 3u00a0minutes or until just browned promote when permanent custard and maple syrup

Nutritions of Sticky Date And Custard Poke Cake

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