Ingredients
½ cup water or 125 ml
1½ cups dried dates or 300 g, seeded
1¼ cups plain flour or 175 g
1 tablespoon baking powder
1 tin NESTLÉ® Cream or 170 g
1½ teaspoons ground cinnamon
1 teaspoon orange zest, grated
½ cup vegetable oil or 125 ml
3 eggs
for the vanilla sauce:
1 tin NESTLÉ® Cream or 170 g
1 tablespoon cornstarch
1¼ cups water or 310 ml
½ cup caster sugar or 100 g
1 teaspoon vanilla essence
Preparation
Preheat oven on 190˚C. Line the muffin holes tin with paper cases.
Blend the dates and water in the blender until it becomes smooth.
Combine dates mixture with remaining ingredients except oil and eggs in a mixing bowl with electric blender and blend for 3 minutes or until well mixed. Mix oil and eggs in another mixing bowl for 6-7 minutes or until the mixture becomes foamy then gradually add them into dough mixture and mix (do not over mix).
Spoon the mixture into the paper cases until each becomes 3 quarters full. Bake for 20-25 minutes or until baked. Take out to cool for 3 minutes.
Serve with vanilla sauce.
To prepare the vanilla sauce: Combine all ingredients in a medium sauce pan and stir constantly over a medium heat until it boils and thickens, remove and set it aside to cool.
