Spiced Date Cake with Caramel Sauce & Vanilla Whipped Cream

Spiced Date Cake with Caramel Sauce & Vanilla Whipped Cream

Spiced Date Cake with Caramel Sauce & Vanilla Whipped Cream

Prep Time
25 Minutes
Cook Time
45 Minutes
Ingredients
19
Servings
12
This cake is flavoured with a Middle Eastern spice blend, Shawarma, which contains warm, aromatic spices like allspice, coriander, cinnamon and ginger. Top this moist date cake with a spiced caramel sauce and vanilla whipped cream.
Ingredients
  • Spiced Date Cake:

  • 250 gram (9 ounce) pitted dried dates

  • 350 gram (12 ounce) flour

  • 2 teaspoon Shawarma Spice Blend

  • 2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 175 gram (6 ounce) butter, softened

  • 175 gram (6 ounce) firmly packed brown sugar

  • 2 eggs

  • 225 millilitre (8 fluid ounce) plain yoghurt

  • Caramel Sauce:

  • 200 gram (7 ounce) granulated sugar

  • 100 gram (4 ounce) butter, cut into pieces

  • 225 millilitre (8 fluid ounce) double cream

  • 1 teaspoon Shawarma Spice Blend

  • Vanilla Whipped Cream:

  • 450 millilitre (¾ pint) double cream

  • 25 gram (1 ounce) granulated sugar

  • 1 Vanilla Pod , seeds of

Key Products
Vanilla Pod

Product Information

£ 3.95/unit,1stick

Instructions

  • 1 Pre-heat oven to 180°C, 350°F, Gas Mark 4.
  • 2 For the cake, place dates in a small saucepan and cover with water. Bring to boil on medium heat. Remove from heat, then let stand for 3 minutes. Drain dates and place in food processor, cover and process until smooth, then set aside.
  • 3 Mix flour, spice blend, baking powder and baking soda in medium bowl then set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time then add the yoghurt and date mixture until well blended. Gradually beat in flour mixture on low speed until just blended. Pour batter into greased 33x23cm (13x9“) baking pan.
  • 4 Bake in oven for 35-40 minutes, or until toothpick inserted in centre comes out clean. Cool in pan on wire rack.
  • 5 For the Caramel Sauce, cook sugar in medium heavy-bottomed saucepan on medium heat for 5-6 minutes, or until golden brown. Avoid stirring, swirl pan occasionally if necessary. Add butter and stir until melted, taking care, as the hot caramel may spit. Add cream, boil for 1 minute, stirring constantly. Remove from heat then stir in Shawarma spice blend.
  • 6 For the Vanilla whipped cream, beat all ingredients in large bowl with an electric mixer on high speed until soft peaks form. Serve cake with caramel sauce and Vanilla whipped cream.

Nutritional Information

Typical Values Amount