Mini midnight cakes

By Hope Malau
10 July 2015

Sweet and spicy slices of heaven!

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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