For my new dinner menu I wanted to create a dessert tagine and I used the opportunity to participate in a fun cooking challenge over at TobiasCooks.
I'm working on a second recipe that involves chocolate cous cous, but I wanted to do an easier attempt first. The basic concept is a steamed pudding/cake that is steamed by fresh citrus. This is one that anyone can do even if you don't have a tagine.
Oven to 350º F. Butter metal rings or ramekins.
143 g (5 oz) Dates
Serious pinch of salt
1 T Vanilla paste/1 t vanilla extract
1 t. Baking soda
254 g (9 oz) Unsalted butter, room temp
133 g (4 2/3 oz) Palm sugar or brown sugar
45 g (1.5 oz) Candied ginger
Zest of one orange
223 g (7 7/8 oz) AP Flour
1 t. Baking Powder
Put dates, ginger, salt, vanilla and one cup of water in small sauce pan. Cook about 10 minutes. Turn heat to low and add baking soda. The mixture will be ugly. Cook three minutes and remove from heat. Remove the ginger and set aside.
In a mixer using a paddle, combine the butter, sugar, candied ginger, and zest. Beat for two minutes on medium. Add the date mixture and mix until thoroughly combined. Add the flour and baking powder and mix just until combined. Divide the mixture between the rings.
Surround the rings with freshly chopped oranges, lemons and grapefruit. If using a tagine, cover and set in oven for about 30 minutes. You want the cake to be set but loose. I bake 25 then turn the oven off and let the tagine stay covered to continue cooking.
Whip some cream or add a scoop of vanilla ice cream and enjoy.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago