We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak pitted dates in water and baking powder. Blend the dates and set aside.
Mix softened butter, brown sugar, white sugar, vanilla extract, eggs, self raising flour, baking powder, and yogurt to make the batter.
Add the blended dates to the batter along with date syrup.
Bake for 20-35 minutes at 190 degrees Celsius until a skewer inserted comes out clean.
Melt butter with dark brown sugar and light brown sugar, then add double cream. Stir continuously.
After 5 minutes, remove from heat. The sauce will thicken as it cools.
Top the cake with caramel sauce and crushed toasted walnuts.
Want to keep this recipe for later? We can email it to you!
Be careful with the caramel as it gets extremely hot and can burn you.
Can I use regular flour instead of self raising flour?
Yes, you can use regular flour but add an additional 1 tsp of baking powder for each cup of flour.
How do I know when the cake is done?
Insert a skewer into the center of the cake; if it comes out clean, the cake is done.
Can I make the caramel sauce ahead of time?
Yes, you can make the caramel sauce ahead of time and reheat it gently before serving.
What can I use instead of date syrup?
You can substitute date syrup with honey or maple syrup if needed.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
