Ingredients
For the sponge:
- 1 cup (170g) dates
- ½ cup (125ml) water
- 1 stick (100g) butter
- 1 + ¼ cup (185g) plain flour
- ½ cup (110g) caster sugar
- ½ cup (110g) brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
- 2 eggs
For the sauce:
- ¾ cup (150g) brown sugar
- ¾ cup (150g) butter
- ⅔ cup (175ml) heavy cream
- 1 tsp vanilla
Instructions
- Preheat the oven to 180C/375F and grease a 9x9in (24x24cm) dish. (or any dish of approximately the same size).
- Roughly chop the dates and put them in a saucepan with the water. Bring to the boil, leave for about 30 seconds, and then turn off the heat.
- In a stand mixer, cream the butter until it is light and fluffy. Add the flour, sugars, spices and baking powder, and mix until everything is combined and sandy-looking.
- Add in both eggs and mix until just combined. Add the dates and water, and mix again until everything is smooth and combined.
- Scrape the batter into the baking dish, and place into the oven for 20-25 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, make the sauce by combining all the ingredients in a saucepan and bringing them to the boil (I use the date saucepan). Boil for about 1 minute, and then set aside to cool slightly.
- When the sponge is ready, drizzle over about ¼ of the sauce, and then serve warm with the rest of the sauce to pour over as you go! Perfect with ice cream, or double cream.
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