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Date Cake with Salted Caramel Glaze

Dates are a little underrated, and not so common in desserts. I love dates and truly think it’s a great dried fruit, it’s a shame we don’t use it more in desserts.

This date cake is so soft, airy and easy to make, and serving it with salted caramel glaze makes it more festive and super delicious.

Date Cake with Salted Caramel Glaze

Photo: Natalie Levin



Date Cake with Salted Caramel Glaze


Servings 24 cm round cake pan
Author Natalie

Ingredients

For the cake:

  • 3 large eggs
  • 100 grams (1/2 cup) sugar
  • 125 ml. (1/2 cup) milk
  • 125 ml. (1/2 cup) vegetable oil
  • 45 ml. (3 tbsp.) heavy cream
  • 400 grams date spread
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 280 grams (2 cups) all-purpose flour
  • 2 tbsp. cornstarch
  • 2 tsp. baking powder

For salted caramel glaze:

  • 100 grams (1/2 cup) sugar
  • 175 ml. (3/4 cup) heavy cream
  • 25 grams (2 tbsp.) butter
  • 1 tbsp. date syrup
  • 1/4 tsp. Atlantic sea salt

Decoration:

  • Chopped toasted pecans

Instructions

  1. Preheat oven to 170c degrees and grease the pan well.
  2. In a large bowl, whisk eggs, sugar, milk, oil, cream, date spread, salt, vanilla and cinnamon until the mixture is smooth.
  3. Add flour, cornstarch and baking powder and beat well just until incorporated.
  4. Pour the mixture into the pan, and smooth the top.
  5. Bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.
  6. Cool for 10 minutes, turn on a serving plate and cool completely at room temperature.
  7. Salted caramel glaze: in a large skillet put sugar and form caramel.
  8. Meanwhile, heat cream, butter, date syrup and Atlantic sea salt to simmer.
  9. When the caramel is amber, add in the cream gradually and carefully. Reduce the heat and simmer for 2-3 minutes while stirring until a uniform sauce is formed.
  10. Remove from heat and pour gently over the cake.
  11. Decorate with halved pecans and serve immediately.

Recipe Notes

  • Keep the cake in a closed container in the refrigerator for up to a week, but it is recommended to warm it slightly before serving.
  • Instead of pecans you can decorate with any other king of nut you like.
Date Cake with Salted Caramel Glaze

Photo: Natalie Levin

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