Date, coffee and ginger cake with cashew brittle – Food & Home Magazine

Ingredients

• 300g dates, pitted and chopped
• 5ml (1 tsp) bicarbonate of soda
• 400ml strong coffee, hot
• 4 large eggs, slightly beaten
• 60ml (¼ cup) crystallised ginger, finely chopped
• 10ml (2 tsp) vanilla extract
• 200g butter, softened
• 200g (1 cup) brown sugar
• 200g golden syrup
• 400g cake flour
• 2ml salt
• 5ml (1 tsp) baking powder
• 20ml (4 tsp) ground ginger
• 5ml (1 tsp) ground cinnamon
• 2ml ground cloves
• ICING
• 100g butter
• 400g (2 cups) brown sugar
• 100ml warm milk
• 1kg icing sugar
• CASHEW BRITTLE
• 400g (2 cups) white sugar
• 100ml water
• 60ml (¼ cup) golden syrup
• 120ml butter
• 250ml (1 cup) roasted salted cashew nuts, finely chopped
• sugared rosemary, to garnish (see Cook’s Tips below)
• roses, to garnish