Sticky date celebration cake

Authorali
DifficultyBeginner

Description:
If you’ve never had a sticky date celebration cake, what are you waiting for? A moist date cake is smothered in a buttery, sweet, caramel sauce and drizzled with a touch of cream. Beautiful and delicious! You can leave it simple, of course…just that toffee sauce soaking into the perfectly sweet, delicious cake. If you want to bake a decadent sticky date cake, look no further.
Sticky date celebration cake
If you want to bake a decadent sticky date cake, look no further. And it has a divine caramel sauce too!

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 385 g Piarom dates, pitted
 350 ml water
 1 tsp bicarbonate of soda
 1 tsp ground cinnamon
 200 g dark brown sugar
 2 tsp vanilla extract
 450 g unsalted butter, at room temperature
 4 eggs
 375 g self-raising flour, sifted
 90 g walnuts, chopped
 380 g icing sugar mixture
 55 g caster sugar
 250 ml thickened cream
 Catamel sauce:
 80 g unsalted butter, chopped
 80 g dark brown sugar
 125 ml pouring cream
 1 tbsp bourbon
1

Preheat oven to 180C/160C fan forced. Grease base and sides of two 19.5cm (base measurement) springform pans. Line with baking paper. Coarsely chop 1⁄2 cup dates. Reserve.

2

Bring water and remaining dates to the boil in a saucepan over medium heat. Simmer for 5 minutes. Remove from heat. Stir in bicarb and cinnamon. Set aside for 15 minutes to cool.

3

Use electric beaters to beat brown sugar, vanilla and 250g butter in a bowl until pale and creamy. Beat in eggs, 1 at a time, alternating with 1 tablespoon flour, until well combined. With beaters on low, add half the remaining flour and half the date mixture until just combined. Repeat with remaining flour and date mixture until combined. Fold in reserved dates and 1⁄2 cup walnuts. Divide among prepared pans. Smooth surface. Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in pans for 10 minutes. Turn onto a wire rack to cool completely.

4

Meanwhile, for the sauce, stir butter and sugar in a saucepan over low heat until sugar dissolves. Stir in cream. Bring to boil. Reduce heat to low. Simmer for 2 minutes. Stir in bourbon. Simmer for 1-2 minutes until thickened slightly. Cool to room temperature. Place in the fridge for 30 minutes to chill.

5

Use electric beaters to beat remaining butter in a bowl until pale and creamy. Add icing sugar. Beat until light and fluffy. Beat in 1⁄3 cup caramel sauce until combined. Spoon a quarter of the frosting into a piping bag fitted with a 1cm fluted nozzle.

6

Line a baking tray with baking paper. Sprinkle remaining walnuts over prepared tray. Place caster sugar in a non-stick frying pan over medium-low heat. Cook, shaking pan occasionally, for 3 minutes or until golden. Working quickly, pour over walnuts on prepared tray. Set aside to set. Break three-quarters into shards. Coarsely crush remaining toffee.

7

Whisk cream in a bowl to firm peaks. Cut cakes in half horizontally. Place 1 cake base on a platter. Spread with a third of the frosting, leaving a space in centre. Fill space with a third of the cream. Drizzle with 1 tablespoon sauce. Repeat layering, finishing with piped frosting. Top with toffee shards. Drizzle with remaining sauce. Sprinkle with crushed toffee.

Ingredients

 385 g Piarom dates, pitted
 350 ml water
 1 tsp bicarbonate of soda
 1 tsp ground cinnamon
 200 g dark brown sugar
 2 tsp vanilla extract
 450 g unsalted butter, at room temperature
 4 eggs
 375 g self-raising flour, sifted
 90 g walnuts, chopped
 380 g icing sugar mixture
 55 g caster sugar
 250 ml thickened cream
 Catamel sauce:
 80 g unsalted butter, chopped
 80 g dark brown sugar
 125 ml pouring cream
 1 tbsp bourbon

Directions

1

Preheat oven to 180C/160C fan forced. Grease base and sides of two 19.5cm (base measurement) springform pans. Line with baking paper. Coarsely chop 1⁄2 cup dates. Reserve.

2

Bring water and remaining dates to the boil in a saucepan over medium heat. Simmer for 5 minutes. Remove from heat. Stir in bicarb and cinnamon. Set aside for 15 minutes to cool.

3

Use electric beaters to beat brown sugar, vanilla and 250g butter in a bowl until pale and creamy. Beat in eggs, 1 at a time, alternating with 1 tablespoon flour, until well combined. With beaters on low, add half the remaining flour and half the date mixture until just combined. Repeat with remaining flour and date mixture until combined. Fold in reserved dates and 1⁄2 cup walnuts. Divide among prepared pans. Smooth surface. Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in pans for 10 minutes. Turn onto a wire rack to cool completely.

4

Meanwhile, for the sauce, stir butter and sugar in a saucepan over low heat until sugar dissolves. Stir in cream. Bring to boil. Reduce heat to low. Simmer for 2 minutes. Stir in bourbon. Simmer for 1-2 minutes until thickened slightly. Cool to room temperature. Place in the fridge for 30 minutes to chill.

5

Use electric beaters to beat remaining butter in a bowl until pale and creamy. Add icing sugar. Beat until light and fluffy. Beat in 1⁄3 cup caramel sauce until combined. Spoon a quarter of the frosting into a piping bag fitted with a 1cm fluted nozzle.

6

Line a baking tray with baking paper. Sprinkle remaining walnuts over prepared tray. Place caster sugar in a non-stick frying pan over medium-low heat. Cook, shaking pan occasionally, for 3 minutes or until golden. Working quickly, pour over walnuts on prepared tray. Set aside to set. Break three-quarters into shards. Coarsely crush remaining toffee.

7

Whisk cream in a bowl to firm peaks. Cut cakes in half horizontally. Place 1 cake base on a platter. Spread with a third of the frosting, leaving a space in centre. Fill space with a third of the cream. Drizzle with 1 tablespoon sauce. Repeat layering, finishing with piped frosting. Top with toffee shards. Drizzle with remaining sauce. Sprinkle with crushed toffee.

Sticky date celebration cake

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