I have baked a vegan version but I wanted to try the traditional version.
Ingredients
1 bag of tea
200g fresh Medjool dates
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon grating nutmeg
85g unsalted butter, plus extra for greasing (at room temperature)
85g dark muscovado sugar (I used brown)
170g self-raising flour, plus extra for dusting
2 eggs
pinch of salt
Carame Sauce:
125g unsalted butter
62.5g dark muscovado sugar (I used brown)
62.5g white caster sugar
optional 1 shot dark rum
200ml double cream
Serving
- Vanilla ice cream
Process
- Pre-heat oven at 180C
- Chop the dates and cover in boiling water until soft with a tea bag
- Cream the butter and sugar.
- Add the eggs to the butter/sugar, the add the flour. Pinch of salt
- In a hand blender or similar, add the dates with some water and the spices.
- Add the date mix to the butter/sugar/flour. Combine properly
- Grease a pan with butter and flour. Pour the mix.
- Bake for 40-45 minutes. Use a stick or knife to be sure the cake is ready (should come up clean)
- Prepare the caramel sauce, in a pan, add the butter and two types of sugar. When it is boiling add the the shot and wait for the alcohol to evaporate.
- Add the cream and mix for 1 minute to avoid burning. The more you cook the sauce, the thicker will get later on.
- Remove the sauce from the heat.
- Once the cake is ready, make some holes in the top and pour the caramel sauce on the top, use a brush to cover the whole surface.
For serving
Cut a portion, add a scoop of vanilla ice cream and a bit of caramel on top.
It was really tasty. I wonder how the restaurants serve it always warm! I guess the caramel sauce and cake can be pre-heated?
Happy with the result (room for improvement too)