RECIPE ALERT! Sticky Date Cake With Caramel Sauce

Date fans unite...

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August 11, 2023 9:49pm EDT

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DATE CAKE WITH HOMEMADE CARAMEL SAUCE

STICKY DATE CAKE WITH CARAMEL SAUCE

I loooove "sticky toffee pudding" or "sticky date pudding" as we call it in New Zealand, and this is a cake version of the classic pudding made just how I like it.

I know it's summer in the USA but dried dates are available all year round and this cake hits after dinner no matter what time of year it is!

My cake is topped with homemade salted caramel to take it to a new level of sweet, sweet comfort.

Serve warmed up with a dash of cream if you know what’s good.

x Jordan

For the cake

10.6oz dried dates

1⅔ cups boiling water

1½ tsp baking soda

3.5oz butter, melted

5.3oz brown sugar

2 eggs

1 tsp sea salt

1 tsp baking powder

1.8oz ground almonds

5.3oz plain white all-purpose flour

For the salted caramel

7.9oz caster sugar

3oz butter, softened but not melted

½ cup cream, warmed

1 tsp flaky sea salt

For topping

10-12 pecan halves, lightly toasted

PREP

First, roughly chop the dates and place in a large heatproof bowl. Pour the boiling water over them. Stir in the baking soda and then cover the bowl and set it aside for 30 minutes.
Preheat the oven to 340° Fahrenheit on fan bake. Grease a 8 inch bundt tin very well.
Once the date-water mixture is cooled, blend in a food processor until smooth.

CAKE

Now make the cake. In the bowl of a stand mixer, beat together the melted butter and sugar until smooth. Add in the eggs one at a time, beating well between each addition. Fold in the salt, baking powder, ground almonds and flour, being careful not to overmix. Finally, fold through the date puree.
Bake for around 40 minutes or until a knife inserted comes out clean and the cake is springy to the touch.
Allow to cool in its tin for 10 minutes before turning out onto a cooling rack.

CARAMEL

Meanwhile, make the caramel. Pour the sugar into a large pot. Ensure your pot is perfectly clean and bone dry, or else the caramel will seize.
Place over medium high heat and melt the sugar while stirring occasionally with a heat proof spatula. Keep an eye on the mixture the whole time as it is very easy to burn.
As soon as the mixture turns a dark amber colour, whisk in the softened butter. Once incorporated, take the pot off the heat and whisk in the cream. Finally mix in the sea salt.
If your mixture has any lumps, you can pass it through a heat proof sieve.
Allow to cool to room temperature.

ASSEMBLY, SERVING, STORING

Place the cake on a serving plate. Pour the cooled caramel over it, using as much as you like!
To decorate, evenly place the pecan halves on top.
Serve warm or at room temperature.
Refrigerate the cake in an airtight container for up to 3 days. The caramel can be stored in an airtight container in the fridge for up to 2 weeks.