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Queen Elizabeth cake

Travel and Leisure magazine

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Queen Elizabeth cake
Queen Elizabeth cakeTravel and Leisure Magazine

Queen Elizabeth cake

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Ingredients

  • 160g dates, chopped

  • 1/2 teaspoon bicarbonate soda

  • 125g unsalted butter, softened

  • 230g caster sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 2 cups self raising flour

  • topping: 

  • 60g unsalted butter

  • 65ml cream

  • 95g soft brown sugar

  • 90g shredded coconut

  •  

Method

  1. Pre heat the oven to 180C. Line and lightly grease a 20cm square cake tin.

    Put the dates and bicarbonate soda in a bowl. Add 1 cup boiling water, stir to combine and set aside for 15 minutes, stirring often until the dates have softened and absorbed most of the water.

    Beat the butter and sugar with an electric beater until pale and creamy. Add the egg and vanilla and beat until well combined. Add half the flour and half of the date mixture and beat to combine then add the remaining flour and date mixture. Spoon into the prepared tin and bake for 45-50 minutes, until golden on top. Test if the cake is cooked by inserting a skewer into the centre. It is cooked if it comes out dry and clean. Remove cake from the oven and leave in the tin while preparing the topping.

    For the topping, put the butter, cream, brown sugar and half of the coconut in a small saucepan and cook on medium heat until just combined. Pour evenly over the top of the cake and sprinkle over the remaining coconut. Cook under a hot grill until the coconut is golden.

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