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Marsala Date Cake with Ricotta Cream & Marsala, Muscatel Syrup

A layer cake is always impressive and this cake is no exception.

Marsala Date Cake with Ricotta Cream & Marsala, Muscatel Syrup

Serves 8

2¼ cups (620g) fresh dates, chopped

1 cup boiling water

½ cup of marsala, warm

1½ tsp bicarbonate of soda

150g unsalted butter

1 cup dark brown sugar

3 eggs

1½ cups self raising flour, sifted

Marsala And Muscatel Syrup

1 cup marsala

2/3 cup caster sugar

½ cup water

250g muscatels

Ricotta Cream

500g ricotta

150g icing sugar

250ml double cream

 

Preheat the oven to 160°C. Place the dates, water, marsala and bicarbonate of soda in the bowl of a food processor and set aside for 5 minutes (allowing time for the dates to break down). Add the butter and sugar and process until well combined. Add the eggs and flour and process until just combined.

Divide the mixture between 2 x 18cm round cake tins lined with baking paper and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the cake tin for 10 minutes before turning out onto a wire rack.

To make the marsala and muscatel syrup, place marsala, sugar and water in a small saucepan over low heat and stir until sugar dissolves. Increase the heat to high, bring to the boil and cook for 10-15 minutes or until thick and syrupy. Remove from the heat, add muscatels and set aside to cool.

To make the ricotta cream, place the ricotta and sugar in the bowl of a food processor and process until smooth. In a separate bowl, whisk cream until stiff peaks form and fold through ricotta mixture.

To assemble, cut each cake in two. Spread ¾ cup of ricotta cream between each layer. Top the cake with the remaining ricotta cream. Drizzle with the thick syrup and top with the muscatels.

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