👨‍🍳 조리법

1. 1

   Prepare the Date Puree: Place the pitted dates in a small saucepan with 125ml of water. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until the dates are very soft and have absorbed most of the water. Remove from heat and mash the dates thoroughly with a fork or potato masher until a smooth puree forms. Set aside to cool slightly.

   ⏱️ 15 minutes
2. 2

   Make the Cake Batter: In a large bowl, cream together 50g of softened butter and 100g of granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the 25ml of brandy, mixing until just combined. Do not overmix.

   ⏱️ 10 minutes
3. 3

   Combine and Bake: Gently fold the slightly cooled date puree into the cake batter until evenly incorporated. Pour the batter into a greased and floured 20cm (8-inch) round or square baking tin. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

   ⏱️ 30-35 minutes
4. 4

   Prepare and Add the Brandy Syrup: While the tart is baking, prepare the syrup. In a small saucepan, combine the remaining 100g of sugar and 50g of butter. Heat gently over low heat, stirring until the butter is melted and the sugar is dissolved. Stir in the remaining 75ml of brandy. Bring to a gentle simmer for 1-2 minutes.

   ⏱️ 5 minutes
5. 5

   Soak the Tart: As soon as the tart comes out of the oven, prick it all over with a skewer or fork. While the tart is still hot, slowly and evenly pour the warm brandy syrup over the top. The syrup will soak into the warm cake, creating a wonderfully moist texture. Allow the tart to cool in the tin for at least 15-20 minutes before inverting it onto a wire rack to cool completely.

   ⏱️ 20 minutes cooling