Tamarind And Date Chutney Cake

• 3/4 cup dates chopped
• 7 1/2 tablespoons chutney sweet tamarind date
• 2/3 cup unsalted butter softened
• 5 7/16 tablespoons dark brown sugar
• 2 medium eggs
• 2 1/4 cups plain flour
• 2 teaspoons bicarbonate of soda
• 11/16 cup hazelnuts toasted and roughly chopped
• 1 1/4 cups icing sugar
• 8 seeds from cardamom pods, finely ground
• 1/2 juice lemon

1. Line the base and sides of an 18cm (7-inch) deep cake tin with non-stick baking paper; grease paper.
2. Preheat the oven to 180u0b0C (350u0b0F).
3. Put the dates in a mixing bowl with 150ml boiling water to soften.
4. Stir in the butter until melted; set aside to cool, 10 minutes.
5. Add the chutney and brown sugar, stir well then beat in the eggs until smooth.
6. Sift in the flour and soda and mix to blend, then stir in the nuts.
7. Spoon mixture into the tin and bake for about an hour, turning the tin around halfway through, or until a skewer poked in comes out clean.
8. Leave to cool completely on a wire rack.
9. To make icing, mix the icing sugar, cardamom, juice and a little water if needed, to a thick smooth icing and spoon this over the cake so it dribbles down the sides.

dates, chutney sweet tamarind, butter, brown sugar, eggs, flour, bicarbonate of soda, icing sugar, cardamom pods, lemon

Taken from www.yummly.com/recipe/Tamarind-and-Date-Chutney-Cake-1672587 (may not work)