So, I’ve come to a conclusion, that this sticky date cake, is basically a little bit like a sticky toffee pudding. It has dates (tick), it has the caramel sauce (tick) but the only thing is, it’s not as smooth and it’s a light as your normal sticky toffee pudding but half way there is good enough I thought.
I really enjoyed making this cake as it’s been a while since I made a sticky toffee pudding and it wasn’t like your normal procedures of making a cake. I wish I thought of putting spice in the cake, like cinnamon and mixed spice (note to myself for next time I make this cake) this would have elevated the flavour of the cake a lot more. Even so, the cake was nice enough, but be warned this cake is quite rich so a little goes a long way!
- 300g - dates
- 250ml - boiling water
- 1 tsp - baking soda
- 1 cup - self-raising flour
- 1 cup - brown sugar
- 113g - butter
- 1. Preheat oven to 180°C and grease and line a 8"square baking tin.
- 2. In a small bowl, add the dates, boiling water and baking soda and allow to sit for 10 to 15 minutes until the dates have softened.
- 3. In a stand mixer beat the brown sugar and butter until pale and fluffy. In another bowl, add the self-raising flour, brown sugar and margarine.
- 4. Drain the dates, keep the liquid and pour this in the butter/sugar bowl. Add the flour and mix.
- 5. In a food processor, add the dates and pulse until finely chopped. Scoop the finely chopped dates into the bowl with the rest of the ingredients.
- 6. Use electric beaters to beat the mixture until smooth and creamy.
- 7. Pour the mixture into the baking tin and allow to bake for 45 minutes until risen and a skewer comes out clean when poked into the centre.
