Date Cake Recipe
Sticky Medjool Date Cake: A Simple, Indulgent Treat
Medjool dates bring a rich, caramel-like sweetness to this beautifully simple cake. Baked with a layer of homemade toffee and flipped to reveal a glossy, golden top, it’s soft, moist, and utterly delicious. Perfect for afternoon tea or a special occasion, this recipe is easy to follow and guaranteed to impress.
Recipe by: Yusuf (@Slicedltd)
Ingredients:
4 Medium Eggs
400g Sugar
120ml Extra Virgin Olive Oil
200g Self Raising Flour
Pinch of Salt
100ml Double Cream
Method:
1) Beat together eggs and 200g sugar, whipping until white and aerated. Slowly drizzle in the olive oil to incoporate.
2) Sift in Self Raising Flour and salt, folding in well. Keep the batter aside and preheat an oven to 160 Celsius.
3) Sprinkle the remainder of the sugar evenly into a non stick pan. Turn the heat to a medium low. Without touching the pan allow the sugar to melt and caramelise. Add in double cream and mix gently to create a toffee.
4) Use a little olive oil to grease a 15cm cake tin, and cut a piece baking paper to fit at the bottom. Pour the toffee at the base of the tin.
5) Pit and half the dates, placing them skin side down around the toffee. Pour the cake batter on top and bake in the preheated oven for 30-40 minutes or until golden and risen. Poke a toothpick in the centre of the cake to ensure the batter is cooked.
6) Remove from the oven, allow to rest for 10 minutes before flipping over onto a plate, peeling back the baking paper to reveal a perfect date cake.