Sticky Date Caramel Slab Cake
This is deliciously sweet Sticky Date Caramel Slab goes really well with ice cream and cream. Nom nom nom! It makes for a ‘Birthday Cake with a Difference’ – perfect for Grown Ups who might be a bit sick of traditional chocolate cakes or sponge cakes.
The Caramel Icing just gives it an extra kick of sweet!
Sticky Date Caramel Slab Cake should be served warm on its own!
Sticky Date Caramel Slab Cake
Course: Cakes, Desserts, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cups Dates-chopped
1 cup Water
100 grams Butter
1/3 cups Brown sugar
1/4 cups Maple syrup
1 tsp Baking Soda
3 Eggs
2 cups Self raising flour
2 tsp Cinnamon
1 tsp Ginger-minced
Caramel Icing
1 cup Icing Sugar
1/4 cups Brown sugar
40 grams Butter
2 tbsp Sour cream
1 tsp Vanilla
Directions
- Preheat oven to 180 degrees.
- Place dates and water in a saucepan and bring to the boil. Now add butter, brown sugar and maple syrup and return to the boil. Add bicarb and minced ginger, mix. Allow to cool slightly.
- Sift flour and cinnamon into large bowl. Add lightly beaten eggs and mix.
- Add date mix and stir in with wooden spoon until smooth.
- Pour into lamington tray, lined with baking paper.
- Bake for 25 minutes.
- Caramel Icing:
- Melt brown sugar and butter in saucepan over medium heat.
- Remove from heat and stir through sour cream, add sifted icing sugar and vanilla.
- Mix until smooth using a whisk.
- Allow cake and icing to cool before pouring icing over cake.
- Recipe Hints and Tips:
- Sticky Date Slab Cake is suitable for freezing (un-iced) for up to 4 months. Otherwise store iced in an airtight container for up to 4 days.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…