Sticky Date Pudding Cake
This Cake is best eaten warm and tastes just like the classic Sticky Date...only it has a special secret ingredient!
approx. 200 grams, chopped
plus 2 Tablespoons Water
baked Sweet Potato Puree
to make Sweet Potato Puree; place a whole sweet potato in a moderate oven for 60 minutes, or until sft and mushy inside. Peel the sweet potato and use the mushy insides
Maple Syrup/Rice Malt Syrup
dairy cream can be used
Tablepsoons Maple Syrup/Rice Malt Syrup
Mollases, Honey or more Maple Syrup can be substituted
Preheat the oven to 180C/360F. Grease and line a 20cm/8inch springform tin.
Place the chopped dates and water in a small saucepan over medium/high heat. Bring the mixture to the boil.
Immediately remove from the heat and add the bicarb soda. Allow the mixture to cool for 10 minutes then add the ginger and stir to combine.
In the clean bowl of a kitchen stand mixer with a whisk attachment, whisk the egg whites on medium until soft peaks form. Add the maple syrup and whisk until combined.
Add the purred/mashed sweet potato, milk and egg yolks. Beat until combined.
In a spate bowl, sift the dry ingredients together.
Add the date mixture and the dry ingredients and whisk until just combined. Do not over mix.
Bake for 35-40 minutes, or until cooked through.
Immediately poke lots of holes over the top of the cake and evenly pour 1/2 Cup of sauce over the top. Keep the rest of the sauce for serving. Let the cake sit for 10 minutes.
Serve the cake with the extra sauce and whipped cream.
Make the Sauce just before the cake is cooked.
Place the coconut cream and both sweeteners in a small saucepan. Stir over a medium/high heat until boiling.
Reduce the heat to medium/low for 1-2 minutes then remove from the heat. Use immediately.
Adapted from Taste.com.au