Warm date cake with ginger gelato from Gjelina: Cooking from Venice, California (page 344) by Travis Lett

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Notes about this recipe

  • DKennedy on October 26, 2016

    We served this dessert as the finale of our supper club menu. The cake came together easily but when we went to serve it, it was soggy in the middle. It probably needed to cook longer. Served with the ginger gelato (to my mind, a little too spicy) and the caramel sauce (a little to alchol-y). Next time I would use less ginger or steep it for less time and I would omit the whisky, or use only a splash of it. That said, the flavors were very fall and would be nice as part of a Thanksgiving buffet. Susan made the gelato at home before we met the following day. The hard sauce, is a wet caramel sauce and I am getting a little less skittish about making these.

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