Dessert Recipe
select two Sticky Date Cake, Lemon Meringue Bar, Chocolate Chocolate Cake
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Ingredients
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Choose two desserts (ingredients listed for both options)
Method
Sticky Date Cake
- 1
prepare dates
Place 2 cups chopped pitted dates in a heatproof bowl. Stir in 250 ml boiling water and 2 tsp baking soda. Let sit 10 minutes to soften; the mixture will be syrupy.
- 2
cake batter
Preheat oven to 180°C (350°F). Grease and line an 8-inch (20 cm) square or round cake pan. In a bowl, cream 115 g softened butter and 1 cup packed brown sugar until light. Beat in 2 eggs one at a time, then 1 tsp vanilla. In a separate bowl whisk 1.5 cups all-purpose flour and 1 tsp baking powder. Fold the dry ingredients into the butter mixture alternately with 60 ml milk. Fold in the softened date mixture (including liquid) until combined.
- 3
- 4
make toffee sauce
While cake bakes or cools, combine 120 ml heavy cream, 100 g dark brown sugar and 30 g unsalted butter in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 2–3 minutes to thicken slightly, then remove from heat and stir in 1 tsp vanilla. Keep warm.
- 5
serve
Slice warm or at room temperature and spoon warm toffee sauce over each slice. Leftovers keep refrigerated for up to 3 days; reheat sauce gently before serving.
Lemon Meringue Bar
- 6
make crust
Preheat oven to 180°C (350°F). Line a 9x9-inch (23x23 cm) baking pan with parchment, leaving an overhang. In a bowl combine 1.5 cups flour and 0.25 cup powdered sugar. Cut in 113 g cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Add 1 egg yolk and 1–2 tbsp cold water if needed; press firmly into the bottom of the prepared pan. Blind-bake crust 15–18 minutes until just set and very lightly golden. Remove and cool slightly.
- 7
prepare lemon filling
In a medium saucepan whisk together 1 cup granulated sugar, 2 tsp cornstarch, 3 whole eggs, 120 ml fresh lemon juice and 2 tbsp lemon zest. Cook over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon (about 6–8 minutes). Remove from heat and allow to cool slightly.
- 8
assemble and bake
Pour warm lemon curd over the prepared crust and return to the oven for 12–15 minutes to set the filling. The center should be slightly wobbly but mostly set. Remove from oven and cool to room temperature, then refrigerate 1–2 hours to fully set.
- 9
make meringue (optional topping) and finish
If making meringue topping: whip 3 egg whites with 0.25 tsp cream of tartar until soft peaks form. Gradually add 0.75 cup granulated sugar while whipping until stiff, glossy peaks form. Spread meringue over chilled lemon bars, sealing to the edges. Optionally torch the meringue briefly or bake at 200°C (400°F) for 2–3 minutes until lightly browned—watch carefully. Chill again 30 minutes, then slice into squares and serve.
Chocolate Chocolate Cake
- 10
prepare batter
Preheat oven to 175°C (350°F). Grease and line two 9-inch (23 cm) round cake pans. In a large bowl whisk together 1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda and 1 tsp salt. In another bowl whisk 2 eggs, 240 ml buttermilk, 120 ml vegetable oil and 2 tsp vanilla. Combine wet into dry and stir until just combined. Gradually add 240 ml hot coffee or hot water while stirring (batter will be thin).
- 11
bake
Divide batter evenly between prepared pans. Bake 28–32 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes then transfer to wire racks to cool completely before frosting.
- 12
make chocolate frosting
Beat 113 g softened unsalted butter until smooth. Sift in 0.75 cup cocoa powder and gradually add 3 cups powdered sugar, alternating with 60 ml heavy cream or milk until spreadable. Add 1–2 tsp vanilla and a pinch of salt; beat until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
- 13
assemble and serve
Place one cake layer on a serving plate, spread a layer of frosting, top with second layer and frost the top and sides. Slice and serve. Store covered at room temperature for 1 day or refrigerated up to 3 days.
