Date Cake topped with caramel and chopped walnuts. It is super moist and made in the blender, then in a bowl and a spoon. So easy to make.
Servings: 10 servings
- 10-12 each Medjool dates pitted and halved, 150g
- 1 cup boiled water
- 2 each eggs
- 1/2 - 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup light tasting oil 95g/120ml
- 1/2 cup powdered sugar 60g
- 1 cup All-purpose flour 130g
- 1 Tablespoon baking powder
For the Caramel
- 1 can all-purpose table cream 7.6Fl oz/224g
- 1 cup sugar
- Sea salt flakes or chopped walnuts
Preheat oven to 350F.
Place dates in a deep heat proof bowl and cover with boiling water. Let them soak for 15-20 minutes until they become tender.
In your blender add eggs, oil, vanilla extract, cinnamon. Next, on low speed add the sugar and then blend well.
Add the soaked dates with it's water and blend again until everything mixes well.
In a separate bowl combine flour and baking powder.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon.
Pour the mixture in an 8-inch prepared round cake pan.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Make the toffee:
Place your can of cream in a bowl with hot water to raise its temperature.
In a light colored pan sprinkle sugar in a single layer then turn heat to medium.
When you see the edges are starting to melt, turn heat to low and stir the sugar every now and then so it all melts evenly.
Add the cream and stir, the mixture will bubble and be lumpy, do not worry about that.
Keep stirring the mixture over low heat until all the lumps disappear. This will take anywhere from 10-15 minutes.
When the cake has cooled completely pour the caramel over and garnish with some sea salt flakes or chopped walnuts.
- You can use any dates you have just make sure it is soaked until the flesh is tender so it will blend easily with the other ingredients.
- Prepared pan means that you spray your pan with baking spray or simply grease your pan with butter and dust with a tablespoon of flour then turn the pan in all directions to distribute the flour evenly. Shake any excess flour off.
- You can use any table cream you find. I’ve used Nestle Crema as it is widely available here in the US market. You can use any toffee recipe you like or even use a store bought one although I highly recommend making it, so delicious.
- Be extremely cautious when making the toffee as caramelized sugar can get very hot. Stay attentive to your pan and do not get distracted.
- The cake tastes great by itself but for a fancier cake make the toffee and garnish with a sprinkle of sea salt or walnuts to balance the sugary toffee layer.
- Cover and keep it on the counter for 2 days or refrigerate for up to 5 days.
- Cake freezes well in an air tight container for up to 2 months.
Calories: 154kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 23mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg