Donna Hay's sticky date meringue cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s sticky date meringue cake By You Magazine - October 14, 2018 This sticky date meringue cake recipe should be served chilled from the refrigerator, with a delicate dusting of icing sugar on top. From Modern Baking by Donna Hay SERVES 8-10 5 soft fresh dates (100g), pitted and roughly chopped ½ tsp bicarbonate of soda 80ml boiling water 50g unsalted butter, softened ½ tsp vanilla extract 90g light brown sugar 1 tbsp finely grated orange rind 2 medium eggs, at room temperature 100g self-raising flour, sifted 30g ground almonds 1½ tbsp golden syrup 35g slivered pistachios 150ml egg whites (about 4 eggs), at room temperature, extra, see note 220g caster sugar 1 tsp white vinegar 1 tbsp cornflour icing sugar, for dusting 1. Preheat oven to 160C/gas 2½. Line a 24cm round springform tin with nonstick baking paper. Place the dates, bicarbonate of soda and water in a medium bowl. Set aside for 15 minutes to soak. Using a hand-held stick blender, blend until smooth. 2. Place the butter, vanilla, sugar and orange rind in the bowl of an electric mixer and beat on high speed for 10-12 minutes or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add the flour, date mixture, ground almonds, golden syrup and pistachios and beat until well combined. Spoon into the tin and bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool in the tin. 3. Increase the oven temperature to 180C/gas 4. Place the egg whites in a clean bowl of the electric mixer and whisk on high speed until stiff peaks form. Add the sugar, one tablespoon at a time, whisking for 30 seconds before adding more. Whisk for a further 6 minutes or until stiff and glossy. Scrape down the sides of the bowl, add the vinegar and cornflour and whisk for 2 minutes to combine. 4. Spread the meringue over the top of the cake and bake for 15-20 minutes or until the meringue is just golden and dry to the touch. Allow the cake to stand at room temperature for 15 minutes. Gently run a knife around the inside edge of the tin and remove the ring. Allow to cool slightly. Refrigerate for 2 hours. Dust with icing sugar to serve. NOTE It’s best to measure the egg whites – egg sizes do vary. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved