Date Cake
Ingredients
• 100 g dates, chopped
• 240 ml (1 cup) boiling water
• 1 tsp baking soda
• 100 g (½ cup) unsalted butter, softened
• 150 g (¾ cup) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 180 g (1½ cups) all-purpose flour
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• A pinch of salt
Method
1. Preheat the oven to 175°C. Grease and line a 23 cm (9-inch) round cake tin with parchment paper. 2. In a bowl, combine the chopped dates, baking soda and boiling water. Allow to stand for 10–15 minutes until softened. 3. In a separate bowl, cream the butter and brown sugar until light and fluffy. 4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 5. In another bowl, whisk together the flour, cinnamon, ginger, cloves and salt. 6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 7. Fold in the soaked dates along with their liquid. 8. Pour the batter into the prepared cake tin and smooth the surface. 9. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. 10. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Honeybush Toffee Sauce
Ingredients
• 100 g (½ cup) vegan butter
• 100 g (½ cup) maple syrup
• 120 ml (½ cup) coconut cream
• 1 tsp vanilla extract
• 1 cup Honeybush tea
• A pinch of sea salt
Method
1. Melt the vegan butter in a saucepan over medium heat. 2. Add the maple syrup and stir until combined. 3. Add the Honeybush tea and reduce for approximately 3 minutes. 4. Stir in the coconut cream and bring to a gentle simmer. 5. Cook for 2–3 minutes until slightly thickened. 6. Remove from the heat and stir in the vanilla extract and sea salt.
Cinnamon Bratzeli
Ingredients
• 100 g masa harina
• 3 g salt
• 75 ml maple syrup
• 200 ml water
• 15 ml ground cinnamon
Method
1. Combine all ingredients and whisk until smooth with no lumps remaining. 2. Transfer the mixture into a piping bag. 3. Pipe into hot oil and fry until crisp and golden brown. 4. Remove and drain on paper towel.
Pear and Port Compote
Ingredients
• 1 bottle Creation Fine Cape Vintage
• 4 star anise
• 1 cinnamon stick
• 300 g pears, small diced
• Zest and juice of 1 lemon
Method
1. Place all ingredients, except the pears, into a saucepan. 2. Bring to the boil, then reduce the heat. 3. Simmer for approximately 3 minutes. 4. Add the pears. 5. Reduce the heat to low and simmer for a further 3 minutes. 6. Remove from the heat and allow to cool.
Ginger Gelato
Ingredients
• 1 can coconut cream
• 1 can coconut milk
• 80 ml maple syrup
• 30 ml fresh ginger, grated
• 1 tbsp ground ginger
• 60 ml Procrema
Method
1. Place all ingredients, except the Procrema, into a saucepan. 2. Bring to a gentle boil, then remove from the heat. 3. Stir in the Procrema until fully incorporated. 4. Allow to cool completely. 5. Freeze and churn before serving.
Garnish • Dried ginger
• Ginger chunks