STICKY DATE CAKE W/ BUTTERSCOTCH SAUCE
- Cooking Time:
- Preparation Time:
- 300g pitted dates, chopped (NOT medjool dates - they are too soft/moist and will disintegrate)
- 250mL (1 cup) water
- 1 tsp bicarb/baking soda
- 70g unsalted butter, diced
- 80g caster sugar
- 1 tsp natural vanilla extract
- 2 eggs, lightly beaten
- 185g self-raising flour, sifted
- Butterscotch sauce
- Vanilla ice cream
- Preheat the oven to 180 degrees C. Line the base of a 20cm round cake tin with non-stick baking paper.
- Put the dates in a pan with the water and cook over low-medium heat for 5-6 mins, stirring occasionally, till the dates are soft and almost all the water has been absorbed. Remove the pot from the heat and stir in the bicarb/baking soda (not baking powder!) and butter and set aside for 10 mins to cool slightly.
- Transfer mixture to a large mixing bowl, then add the sugar, vanilla extract and eggs and stir well to combine. Fold in the sifted flour till well combined, then spoon into your lined cake tin and bake for 50 mins, or till a skewer poked into the middle comes out clean.
- Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool. Serve while slightly warm, with some warm butterscotch sauce and ice cream!
NotesThough I'd never tried a sticky date cake or pudding before, my sister telling me that the one she had at a restaurant was delicious, which prompted me to try this Bill Granger recipe.
Though I can't vouch for the restaurant one, all I can say about Bill's recipe is DAMN, that's one delish cake!
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