QUEEN ELIZABETH CAKE I
A scrumptious date nut cake that is truly fit for a queen. It is crowned with a broiled coconut topping.
Provided by Carol
Categories World Cuisine Recipes European UK and Ireland English
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Pour boiling water over dates in a small bowl, and let stand until cool.
- Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
- Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
- To Make Topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 54 g, Cholesterol 47.7 mg, Fat 16.9 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 339.9 mg, Sugar 38.8 g
CHOCOLATE BISCUIT CAKE
Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.
Provided by Food Network Kitchen
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
- Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
- Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
QUEEN ELIZABETH CAKE
Make and share this Queen Elizabeth Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- With the rack in the middle position, preheat the oven to 350°F Line the bottom of a 9-inch square baking dish with parchment paper. Butter and flour the sides.
- In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.
- Icing:.
- In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
- Spread the icing on the hot cake and broil until golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 511.1, Fat 26.4, SaturatedFat 18, Cholesterol 87, Sodium 148.9, Carbohydrate 68.2, Fiber 3.4, Sugar 50, Protein 4.4
QUEEN ELIZABETH DATE CAKE
I've adapted this recipe from one that was on the Little Venice Cake Company website. It was created in honor of the queen's birthday.
Provided by Lauren H-C
Categories Dessert
Time 2h45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300Ëš Fahrenheit. Line a large loaf pan (9.25"x5.25"x2.75") with parchment and set aside. Cover the dates and raisins with boiling water and set aside.
- In a large heavy-bottomed saucepan, melt the butter and brown sugar over low heat, stirring occasionally. When the butter is totally melted, take the pan off the heat and leave to cool slightly (you don't want to cook the eggs). You can peel and chop your apple at this point if you haven't done so already.
- With a wooden spoon, beat the eggs, one at a time, into the butter/sugar mixture. Stir in the lemon zest and the vanilla extract.
- Beat in the flour, baking powder and salt. Make sure they are well-combined, but don't over mix.
- Drain the dates and raisins. Peel the dates if they have a tough outer skin. Chop them up. Stir into the cake batter with the raisins, chopped apple and ginger.
- Pour batter into prepared tin and bake, in the middle of the oven, for about 2 hours, or until a cake tester comes out clean. Check early to be sure not to bake too long. You want the cake to be moist. Cool the cake in its tin.
Nutrition Facts : Calories 304.8, Fat 12.3, SaturatedFat 7.5, Cholesterol 53.8, Sodium 58.2, Carbohydrate 47.7, Fiber 2, Sugar 32.7, Protein 3
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QUEEN ELIZABETH CAKE - RICARDO
From ricardocuisine.com
5/5 (75)Total Time 1 hr 5 minsCategory DessertsCalories 550 per serving
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line the bottom of a 25-cm (10-inch) springform pan or a 23-cm (9-inch) square Pyrex baking dish with parchment paper. Butter and flour the sides.
- In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
QUEEN ELIZABETH CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 1 hr 30 mins
- 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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