Cape Brandy Tart

Cape Brandy Tart


  • 250g dates (stoned and diced)
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 100g butter
  • 1 cup castor sugar
  • 2 eggs
  • 1 1/4 cup flour
  • pinch salt
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 tablespoon butter
  • 1 teaspoon vanilla essence
  • 1/2 cup brandy (sherry or orange juice)


Sprinkle baking soda over the dates. Pour over the boiling water and leave to cool. Cream the butter and the sugar in a mixing bowl, then gradually beat in the egg. Sift the dry ingredients two or three times. Fold the dry ingredients and the date mixture alternately into the butter mix using a metal spoon. Pour into a greased 25cm pie dish or cake tin. Bake at 180 Degrees C (350 Degrees F) for 45 minutes until dark brown and done (test as for a cake). Bring sugar, water and butter to the boil. Remove from heat and add vanilla and brandy. Put warm sauce over hot cake. Leave to cool. Cut tart into portions and serve with cream piped over each piece. Sprinkle with chopped nuts.

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