Nick’s old cape brandy tart

Photographer: Emma
Serves 8 – 10

When I sent word out to our Product Development team gently persuading them to share with us their tried-and-true recipes, I wasn’t sure how many, or exactly who would respond.  I have to admit that the majority of recipes ended up coming from the males in our office, though just how many of them sought help from their wives of course remains a mystery!  This recipe however I do know comes through Nick (one of our friendly engineers), from his wife.  So thank you to you both for sharing this delicious cake!


1 1/2 cups plain flour
1 cup water
250g chopped dried dates
50g chopped pecan or walnuts
¾ cup brown sugar
50g butter
1 large egg
1tsp bicarbonate of soda (baking soda)
1tsp baking powder
½ tsp salt

1 ¼ cups brown sugar
200ml water
100ml brandy

Cream to serve


1. Preheat oven to 180ºC bake, middle shelf.
2. In a saucepan mix dates, water, sugar and butter and bring to the boil, simmering for 2minutes.
3. Remove from the heat and add bicarbonate of soda and the nuts (the mixture will foam). Cool for 2-3 minutes.
4. Beat the egg and add it to the wet mixture, combine well.
5. Sieve the flour, baking powder and salt, and fold into the wet, making sure it is well blended, without over-mixing.
6. Pour into a greased 9 inch pie dish or baking tin and place in the oven for approximately 40 minutes or until a skewer comes out clean.

1. Placing the water and brown sugar in a saucepan, and boil together for 2 minutes.
2. Remove from heat and add the brandy and stir well.
3. Pour the sauce over the tart as soon as it comes out of the oven, a little at a time, until it is all absorbed. Pricking the tart with a fork helps the sauce to be absorbed.
4. Serve slightly warm or cold with whipped cream.