Mini midnight cakes

By Drum Digital
10 July 2015

Moist and tasty, I enjoy these cakes all year round.

Makes 8

Preparation: 15 min

Cooking: 20 min

150 g dates, roughly chopped

250 ml (1 c) coffee

5 ml (1 t) bicarbonate of soda

65 g butter

250 ml (1 c) castor sugar

1 egg, beaten

zest of 1 lemon

330 ml (1¼ c) flour

5 ml (1 t) baking powder

2,5 ml (½ t) allspice

Topping

125 ml (½ c) castor sugar

60 g butter

15 ml (1 T) water

2,5 ml (½ t) allspice

30 g nuts

Preheat the oven to 180 °C and grease a mini loaf tin.

1 Soak the dates in the coffee and bicarbonate of soda and set aside. Add the butter, castor sugar, egg and lemon zest.

2 Sift the flour, baking powder and allspice together and add to the wet ingredients. Stir well and pour into the loaf tin. Bake for 20 minutes or until firm when lightly pressed.

3 Topping Place the castor sugar and butter in a saucepan over low heat. When the sugar has dissolved, stir in the water, allspice and nuts of your choice. Drizzle over the cakes.

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