Honey Syrup Date Cake Food

DATE SYRUP

Steps:

• dry 36 dates and chopping them in the blender.
• Combine all ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
• Cool to room temperature, put in a blender and blend until smooth.
• Store in refrigerator; heat slightly before using on anything you are serving hot.
• Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
• It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.

HONEY SYRUP

Steps:

• In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

DATE HONEY SYRUP - SILAN

Steps:

• Place dates and water in a medium saucepan and bring to a boil. Once boiling, reduce to a low simmer and cook for 2 hours or until dates are very soft and starting to dissolve. If mixture begins to look dry, add a little more hot water; dates should be mostly covered by liquid throughout the process. By the end of cooking the liquid should be thick and brown.
• Let the mixture cool to room temperature. Pour the liquid through a strainer lined with cheesecloth into a large mixing bowl.
• Add small batches of dates to the cheesecloth (about 1 cup at a time) and give them a really good squeeze, trying to get out as much of the liquid as possible. Remove the pulp and continue with the remaining dates.
• Clean out your saucepan and pour the strained date liquid back into it. Bring to a boil, then reduce heat a bit and simmer for another 20-30 minutes or until liquid thickens enough to coat the back of a cold spoon. It should have the consistency of thick maple syrup. Remove from heat.
• Date honey will continue to thicken as it cools. Once it reaches room temperature, it should be similar to the consistency of honey. If the mixture isn't thick enough for you, feel free to warm it up again and resimmer. Careful not to overcook or overthicken.

DATE HONEY NUT CAKE

Steps:

• Preheat oven to 325 degrees F. Place dates into a bowl and cover them with very hot water. Let the dates soak while you prepare the cake batter.
• In a large mixing bowl, sift together cake flour, baking powder, cinnamon, salt, and nutmeg.
• In a medium mixing bowl, whisk together vegetable oil, brown sugar, honey, eggs, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir till a thick batter forms.
• Drain water from the dates. Pit the dates, then chop the fruit into small chunks.
• Fold the walnuts and date chunks into the batter.
• Generously grease your loaf pan with cooking spray. Pour batter into loaf pan.
• Place loaf pan in preheated oven. Bake cake for about 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack to cool.

MOROCCAN HONEY & MINT SYRUP CAKE

Steps:

• Preheat the oven to 150ºC. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
• Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.
• For the mint syrup.
• Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
• To assemble.
• Preheat the oven to 170ºC. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.
• Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
• Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.