Juicy Caramel Cake
A moist date cake, drenched in a warm, homemade caramel sauce.
- 90 min
- 331 kcal / serving
- medium
- vegetarian
- Protein
- 3.7 g
- Fat
- 9.3 g
- Carbs
- 57.6 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 75 g raisins
- 150 g pitted dates, chopped
- 1 tsp baking soda
- 250 ml boiling water
- 25 g butter, plus more for greasing
- 2 eggs
- 200 g brown sugar
- 200 g flour
- 2 tsp baking powder
- 25 g butter (for the sauce)
- 175 g heavy cream
- 200 g brown sugar (for the sauce)
- zest of 1 orange, for garnish
- whipped cream, for serving
Method
- Put raisins, dates, and baking soda in a heat-resistant bowl, pour over the boiling water, let swell and cool slightly.
- Preheat the oven to 180°C. Grease a round baking pan (20 cm).
- Mix the butter with the sugar in a separate bowl, then stir in the eggs. Sift in the flour and baking powder and fold in, then stir in the date mixture with its liquid. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35-40 minutes. The cake is done when no dough sticks to a wooden skewer inserted into the center.
- 5 minutes before the end of the baking time, prepare the sauce. Melt the butter in a pot over medium heat, stir in the sugar and cream and simmer for 5 minutes, stirring constantly.
- Turn the cake onto a serving plate, pour the sauce over it, garnish with orange zest, cut into 12 pieces and serve with whipped cream if desired.
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