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Sticky date and pistachio cake


Serves: 12
timePrep time: 25 mins
timeTotal time:
Sticky date and pistachio cake
Recipe photograph by Kris Kirkham

Sticky date and pistachio cake

The boil-and-bake method for making this cake is super easy, but the results are sublime. You simply heat most of the ingredients together, then just stir in the flour and eggs before baking for a slightly sticky, yet light fruit cake

Serves: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
469Kcal
Fat
18gr
Saturates
10gr
Carbs
67gr
Sugars
47gr
Fibre
3gr
Protein
9gr
Salt
0.8gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 x 397g tin condensed milk
  • 170g salted butter, plus extra to grease
  • 350g chopped dates
  • 60g pistachio kernels, chopped
  • zest and juice of 1 orange
  • 250g sultanas
  • 75g dried cranberries
  • 300g self-raising flour
  • ½ tsp bicarbonate of soda
  • 2 large eggs, beaten
For the icing
  • 30g icing sugar, sifted

Step by step

Get ahead
Keeps in a sealed container for up to 5 days; slices can be frozen.
  1. Set aside 50g of the condensed milk and 20g of butter for the icing, plus 50g of dates and 10g of pistachios to decorate.
  2. Put the rest of the condensed milk, butter, dates and pistachios in a saucepan with the orange zest and juice, sultanas and cranberries, plus 100ml of water. Heat until the butter has melted, then simmer gently for 2-3 minutes. Pour into a large mixing bowl and leave to cool for 10-15 minutes, stirring once or twice. Preheat the oven to 160°C, fan 140°C, gas 3 and grease and line a deep 20cm round cake tin.
  3. Add the flour, bicarbonate of soda and eggs to the fruit mixture and stir well. Pour into the prepared tin, level the top and bake for 40 minutes. Reduce the oven to 140°C, fan 120°C, gas 1 and cook for a further 40-45 minutes or until the cake is golden and a skewer inserted in the centre of the cake comes out clean.
  4. While the cake is baking, make the icing. Put the reserved condensed milk and butter in a small saucepan and heat gently until the butter melts, stirring until smooth and combined. Add the sifted icing sugar and mix until you have a smooth sauce. Remove from the heat and set aside to cool and thicken slightly.
  5. Cool the cake in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely. Drizzle over the topping and sprinkle with the reserved dates and pistachios. Leave to set.

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