Caramel Date Cake

By on June 24, 2013

Caramel Date Cake


INGREDIENTS for Sponge Cake
•175 grams chopped stoned (pitted) dates
•175 ml boiling water
•50 grams unsalted butter, at room temperature
•50 grams dark soft brown sugar
•50 grams granulated sugar
•1 egg
•165 grams all-purpose flour
•2 teaspoons baking powder
•1⁄2 teaspoon salt
•1 teaspoon orange blossom
•1 teaspoon nutmeg
•75 grams chopped pecans
INGREDIENTS for Caramel Sauce
•160 grams granulated sugar
•65 grams unsalted butter, at room temperature
•100 ml whipping cream

• Place the dates in a bowl and pour over the boiling water. Set aside to cool.
• Preheat the oven to 180°C. Grease and line a 23 cm round tin.
• Using an electric mixer, cream the butter and sugars until light and fluffy. Beat in the egg and set aside.
• Sift the flour, baking powder, salt and nutmeg together, at least three times. Fold the dry ingredients into the sugar mixture in three batches, alternating with the dates and water. Fold in the chopped pecans.
• Pour the mixture into the prepared tin and bake until a skewer inserted in the center comes out clean, approximately 45-50 minutes.
• Leave the cake to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
• Caramel Sauce
To prepare the sauce, put the butter and sugar in a thick- bottomed saucepan and stir constantly over a medium heat with a wooden spoon until it becomes a smooth, dark caramel. The butter and sugar will look as if they have
split but just keep on stirring. Once the desired color is reached, carefully add the cream while stirring vigorously. Remove from the heat and leave to cool. Serve as a separate accompaniment to the cake.

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