...or so said the first person who tasted it. At least, that's what the good people at Vesta Vino (my favorite restaurant in Astoria) told me and why should I not believe them?
I am totally obsessed with this cake. Sometimes I order it when I'm already full and then I feel sick, but it's so good I don't care. It's also so easy to make. This would be a great and appropriate Christmas cake - but Jews like it too! I can say that with confidence. It went over very well at my house this year.
This cake is unbelievably sticky and moist. If you think you don't like dates, you'll still like this cake.
Baby Jesus Cake
1 cup dried dates, rehydrated in 1 cup water
1 teaspoon baking soda
3 tablespoons softened butter
¾ cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
1½ cup flour
Preheat the oven to 350 degrees. Butter a 9" square baking dish.
Rehydrate the dates in hot water. Add baking soda and puree in food processor.
In another bowl, cream the butter and sugar. Add the eggs and mix well. Add the vanilla and baking powder. Mix in the date puree, then flour. Pour into baking dish. Bake for 45 minutes or until toothpick inserted is free of cake.
Pour hot sauce (recipe below) over cake and serve with vanilla gelato and unsweetened whipped cream.
Baby Jesus Sauce
1/2 cup light brown sugar
1/2 cup heavy cream
2 tablespoons butter
Melt together until emulsified.
This is not emulsified yet. But it was a hectic picture taking time.
I mean, seriously, how easy was that? Now it's just amazing sticky goodness.