So, there’s a story here, and it’s not your usual. You know how you use a phrase all the time, but it never really sinks in that the phrase means what it means? That’s me and sticky date. I never really realised that sticky date had dates in it until recently, call it an oversight, call it total ignorance. I don’t know what to call it. When I did realise it was referring to dates, you know, the dried fruit, I became intrigued and wanted to make one, because I’ve always loved the sweetness of it. But pudding I will not, so here is my version… sticky date cake with caramel syrup.
So, I used the caramel syrup that I found on My Fussy Eater as a base for the sauce that I made, omitted the salt and doubled the quantity. I’ve included the link so you can go and check out her version, as it is a salted caramel rather than what I wanted. Time for some honesty. Mr Kidgredients did not notice that this was a healthier version of caramel syrup! So feel free to fool anyone!
This cake is entirely delicious, whether you eat it for afternoon tea or slather on some icecream to have it as a dessert that tastes decadent. I know, it’s not a lunchbox item, but we do eat other meals at Kidgredients HQ and they all need to be tasty!
I knew as soon as I made this that there was no way I could have the entire cake lying around in the fridge here…because I wasn’t really showing much restraint. So I gave half to a wonderful friend of mine. Her entire family loved it…so there’s something yummy about it! It’s really moreish.
Because I’m not about tricky methods, you mix this cake in a food processor which results in a fine texture and a delicious blending of the dates throughout. I like it that way- less reminders that there are dates in the sticky date cake with caramel syrup.
Check out these other treats that have caramel in them:
Sticky date cake with caramel syrup
- 250 grams pitted dates
- 2 tsps bicarb soda
- 1.5 cups boiling water
- 1 cup wholemeal self raising flour
- 1 cup self raising flour
- ½ cup coconut sugar
- 2 eggs
- 130 grams of butter
- 10 tbsps coconut sugar
- 12 tbsps water
- 2 tsps vanilla
- 250 mls coconut milk
- Pour the boiling water over the dates, stir in the bicarb and leave to sit for 15 minutes.
- Preheat oven to 180 degrees.
- Add the dates and their water and all other ingredients to a food processor. Process for 3 minutes, or until smooth.
- Pour into a square silicone baking dish or grease and line and traditional one.
- Bake at 180 degrees for 45 minutes.
- Remove from the pan and cool for 10 minutes on a rack before putting on a plate.
- Combine the sugar and water in a saucepan and bring to the boil.
- Drop back to a simmer (about half heat) and simmer until thick and sticky. Stir in the coconut milk and vanilla and bring to the boil again, then simmer for 10-15 minutes.
- Pour over the cooled cake on a plate.