Photographing food has become very complicated with a puppy around – and photographing chocolate which is toxic to dogs was definitely a dangerous sport! But it has put a stop to me taking dozens of photos of the same dish – sometimes less is more, especially if your props start disappearing only to be paraded gleefully around the house by a proud naughty pup. Brutus has even gnawed on the tripod to show me his displeasure at not paying attention to him 100% of the time which, clearly, is my job. Fingers crossed the puppy crazies settle down soon!
Makes an 20cm (8in) cake
For the cake
300ml | 10fl oz water
200g | 7oz pitted dates, chopped small
150g | 5.3oz plain (all purpose) flour
150g | 5.3oz caster sugar
60g | 2oz unsalted butter
125g | 4oz ground almonds
2 large eggs
2 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp cold brew coffee (or 1 tbsp espresso granules)
1/2 tsp vanilla paste
150g | 5.3oz plain (dark) chocolate, chopped small
100ml | 3.3oz double cream
1 tbsp golden syrup
cocoa nibs or edible flowers to decorate (optional)
2. Put the water, coffee and dates in a small saucepan and bring to the boil. Take off the heat, transfer to a food processor and pulse until smooth. Stir in the bicarbonate of soda – the mixture will froth up a little.
3. Beat the butter and sugar with a stand or hand mixer until pale. Add the eggs, one at a time, and whisk to combine. Scrape the bottom and sides of the bowl with a spatula as needed.
4. Sift in the flour, baking soda and salt and then add the date mixture. Fold everything together until batter is smooth.
5. Transfer the batter to the prepared cake tin and level. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool for 15 minutes before carefully removing from the tin.
6. Stir all the ingredients for the glaze in a small pan over low heat until smooth and glossy and pour over the cake letting it drip down the sides.
Recipe adopted from Indulgent Cakes.