Tamarind And Date Chutney Cake Recipe

Name: Tamarind And Date Chutney Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dates chopped; 7 1/2 tablespoons chutney sweet tamarind date; 2/3 cup unsalted butter softened; 5 7/16 tablespoons dark brown sugar; 2 medium eggs; 2 1/4 cups plain flour; 2 teaspoons bicarbonate of soda; 11/16 cup hazelnuts toasted and roughly chopped; 1 1/4 cups icing sugar; 8 seeds from cardamom pods, finely ground; 1/2 juice lemon

Servings: persons

3/4 cup dates chopped
7 1/2 tablespoons chutney sweet tamarind date
2/3 cup unsalted butter softened
5 7/16 tablespoons dark brown sugar
2 medium eggs
2 1/4 cups plain flour
2 teaspoons bicarbonate of soda
11/16 cup hazelnuts toasted and roughly chopped
1 1/4 cups icing sugar
8 seeds from cardamom pods, finely ground
1/2 juice lemon

1
Line the base and sides of an 18cm (7-inch) deep cake tin with non-stick baking paper; grease paper.
2
Preheat the oven to 180u00b0C (350u00b0F).
3
Put the dates in a mixing bowl with 150ml boiling water to soften.
4
Stir in the butter until melted; set aside to cool, 10 minutes.
5
Add the chutney and brown sugar, stir well then beat in the eggs until smooth.
6
Sift in the flour and soda and mix to blend, then stir in the nuts.
7
Spoon mixture into the tin and bake for about an hour, turning the tin around halfway through, or until a skewer poked in comes out clean.
8
Leave to cool completely on a wire rack.
9
To make icing, mix the icing sugar, cardamom, juice and a little water if needed, to a thick smooth icing and spoon this over the cake so it dribbles down the sides.

800

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup dates chopped, 7 1/2 tablespoons chutney sweet tamarind date, 2/3 cup unsalted butter softened, 5 7/16 tablespoons dark brown sugar, and more.

Yes, Tamarind And Date Chutney Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tamarind And Date Chutney Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions