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Date and Caramel Cake

Date and Caramel Cake

Recipe by: Chef Sumaya
Makes 6-8 cakes
Cooking time: 35min

INGREDIENTS: 
220g pitted dates
280ml boiling water
1 tsp bicarbonate of soda
1 cup light brown sugar
3 extra large eggs
1 ½ tsps vanilla essence
175g self-raising flour 

METHOD
Chop dates into small cubes, pour boiling water over the dates, add bicarb and stir thoroughly. Allow it to cool completely.
Pre-heat oven to 175 degrees celsius.
Beat butter and sugar until creamy using a medium to high speed for approximately 3-5 minutes. 
Add eggs one at a time, ensure that each egg is fully blended before adding the next one. Scrape the sides of your bowl. 
Add vanilla essence and mix until just incorporated. 
Add soaked dates with water and blend for about 1 minute.
Add sifted self-raising flour and blend on low speed for 30 seconds, use a spatula to clean the sides of your bowl and blend again for 30 seconds. 
Before pouring your cake mixture into your well greased pan lined with greaseproof baking paper, ensure that your mixture is fully blended. 
Bake in a 35x21cm baking pan for 30-35 minutes or in a muffin pan for 20-25 minutes.  

FROSTING
500g full fat cream cheese
150g soft butter
160g caramel
¼ cup icing sugar (or more if needed)
1 tsp caramel essence (optional)

Beat cream cheese for 1 minute on medium speed until smooth. Add butter and beat until fully incorporated for about 1 minute. Add caramel, essence and icing sugar and beat until smooth for about 2 minutes. 

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