Queen Elizabeth Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup of water
02 -
1 cup of roughly chopped pitted dates
03 -
1/2 teaspoon baking soda
04 -
1 and 3/4 cups of sifted all-purpose flour
05 -
1 and 1/2 teaspoons baking powder
06 -
A dash of salt
07 -
1/2 cup softened unsalted butter
08 -
3/4 cup brown sugar
09 -
2 eggs
→ Topping
10 -
1/2 cup heavy cream (35%)
11 -
1/2 cup unsalted butter
12 -
1 and 1/2 cups brown sugar
13 -
1 and 1/2 cups unsweetened shredded coconut
# Instructions:
01 -
Get your oven ready by heating it to 350°F. Line the base of a 10-inch springform pan or a 9-inch square glass pan with parchment paper. Grease the sides and dust with flour.
02 -
In a pot, mix the water, dates, and baking soda and bring it all to a boil. Stir frequently and let it simmer for around 3 minutes. Transfer to a bowl and let it cool down a bit.
03 -
Stir together the flour, baking powder, and salt in a bowl. Set it aside.
04 -
In a separate bowl, cream the butter and brown sugar with a hand mixer until it’s nice and fluffy. Add the eggs one at a time, beating them until the mixture turns smooth.
05 -
On low speed, slowly add the dry ingredients to the base mix, alternating with the cooled date mixture. Pour the batter into the prepared pan.
06 -
Put the pan in the oven and bake for around 25-30 minutes. Check with a toothpick in the center to see if it comes out clean. If yes, it’s done! If you like, you can place the pan on a baking sheet to catch any extra topping later.
07 -
Combine all the topping ingredients in a pot and bring to a boil while stirring. Let it simmer gently for about 2 minutes.
08 -
Spread the topping over the warm cake. Put the pan back in the oven and broil for 2-3 minutes until the topping is golden.