Sticky Date Cake with Caramel Sauce

Sticky Date Cake with Caramel Sauce

By NamakShamak
  • Serves: 2 - 3
  • Prep Time: 20 Minute
  • Cooking: 30 Minute
  • Calories:




Why dates??? Well… for the starters good old dates are full of iron (which currently I am low on) and secondly because they taste so good be it just plain old date cake or date and walnut one or simply in a chutney. Dates have been a staple food of the Middle East for thousands of years. Khajur as they are known here in India are one of the most popular fruits packed with an impressive list of essential nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being. Dates are an excellent source of iron. Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.   I have paired the date cake with caramel sauce but it taste great with plain vanilla ice cream also.

Ingredients

Directions

  1. For the cake: Beat the eggs. Sieve the Maida and the baking powder.
  2. I used seedless Arabian dates which were very soft but if you are using regular one just deseed them and boil them in a cup of water. When soft, just give them a buzz in the mixie.
  3. Cream the butter and the sugar. Now add the eggs and mix. Add the dates and mix well. Lastly add the maida slowly and fold gently. Put in the vanilla and blend. Grease the cake tin and bake at 180 degrees for 20 mins.
  4. For the Caramel Sauce: This recipe needs brown sugar but since I had run out of it, I caramalised the regular sugar.
  5. In a non stick pan, toss in the sugar and 2 tsp of water and let the sugar caramalise. As the sugar caramalises into a nice golder color, add the butter. When the butter is incorporated add the cream and mix till you get a nice caramel color.
  6. Serve the date cake warm and pour the warm caramel sauce over it.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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