UCLBS Recipes
Sue's Fourteen Date Cake
This cake is great on its own, or topped with Yogurt Bavarian (recipe below)
14 Medjool dates ( or about 3/4 lb.)
1 teaspoon baking soda
1 cup boiling water
Pit and chop dates finely. (Place pitted date, skin side up and slice in thin strips. Slice again at 90 degrees.) Scrape the chopped dates up. Place in a small bowl, sprinkle with baking soda and add boiling water. Mix well and stir occasionally while cooling to room temperature. The mixture will become thick and soft.
1/2 cup butter at room temperature
3/4 cup honey
4 eggs, separated
1 2/3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon lemon juice (optional)
Beat egg whites with lemon juice until stiff. Set aside. (The lemon juice stabilizes the whites.)
Beat butter and honey together.
Add egg yolks and beat well.
Add cooled date mixture.
Mix almond flour, baking soda and salt together
and add. Mix well.
Gently fold in the stiff egg whites.
Put mixture into a 9" spring form pan. Place the pan on a cookie sheet and bake at 325 F for 60 - 70 minutes or until the centre feels just firm to the touch. Cool.
Sue's Yogourt Bavarian
8-10 ounces of pear juice
Bring the pear juice to a boil and reduce until
2 Tablespoons remain. Watch carefully as once
it is almost reduced the juice can burn easily.
2 Tablespoons (2 envelopes) gelatin
1/2 cup water
4 egg yolks
1/2 cup honey
2 Tablespoons reduced pear juice
1 teaspoon vanilla
1 1/2 cup yogourt
1 cup creme freche (yogourt made with whipping cream)
Sprinkle the gelatin over the water, let soften and then heat to dissolve.
Beat the egg yolks and the honey until thick and light.
Add the pear juice. (If you are concerned about using raw eggs you may
heat the egg mixture using a double boiler; I don't.)
Add the vanilla and yogourt and then stir in the gelatin.
Beat the creme freche until it is stiff and fold into the yogourt mixture.
Pour mixture on top of the Date Cake.
Chill for at least 1 hour.
To serve: decorate the top with fruit and remove the sides of the spring form pan.