What better way to warm up a cold and wet Wednesday in the Winelands, than a traditional Cape Brandy Tart?
This recipe is part of the collection of well-researched recipes in our Cape Winelands Cuisine Cookbook, sharing the history of food and the traditional ways of cooking with beautiful photography and recipes adjusted for the modern day kitchen and palate.
CAPE BRANDY TART (PAGE 223)
Ingredients for Tart:
1 tsp (5ml) bicarbonate of soda
1 packet (250g) pitted dates, diced
½ cup (125ml) seedless raisins
1 cup (250ml) boiling water
½ cup (125ml) butter
1 cup (250ml) sugar
1 ¼ cups (300ml) cake flour
Pinch of slat
½ tsp (2.5ml) baking powder
½ cup (125ml) pecan nuts, chopped
Method for Tart:
Preheat the oven to 180°C (350°F).
Sprinkle the bicarbonate of soda over the dates and raisins and then pour the boiling water over. Set aside.
Cream the butter and sugar in a mixing bowl until light and creamy. Beat in the egg.
Sift the dry ingredients together, and then fold into the butter mixture along with the soaked dates and raisins.
Add the nuts and pour the batter into a greased 25 cm pie dish. Bake for 40-50 minutes until dark brown.
Ingredients for Sauce:
¾ cup (190 ml) sugar
¾ cup (190 ml) water
1 Tbsp (15 ml) butter
1 tsp (5 ml) vanilla essence or ½ scraped vanilla pod
½ cup (125 ml) brandy
Method for Sauce:
Place the sugar, water and butter in a saucepan over high heat and bring to the boil.
Remove from the heat and stir in the vanilla and brandy.
Pour the warm sauce over the tart as soon as it comes out of the oven. Serve hot with whipped cream.