Date Sponge With Rabdi Custard Recipe
Make Date Sponge With Rabdi Custard Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Date Sponge
For the Rabdi Custard
Method
For the Date Sponge
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chopped dates.
- 6
Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Rabdi Custard
- 8
- 9
- 10
Simmer
Let the milk simmer for about 20-25 minutes, stirring frequently, until it reduces to about half its volume.
- 11
Prepare Cornstarch Mixture
In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a slurry.
- 12
Thicken the Custard
Slowly add the cornstarch slurry to the simmering milk while stirring continuously. Cook for another 5 minutes until thickened.
- 13
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow to cool slightly.
- 14
Serve
Drizzle the rabdi custard over slices of the cooled date sponge and garnish with chopped nuts before serving.