Baby it's cold outside, so stay inside and make this moist, delicious date cake.


 

Serves 12

You will need:
butter
flour

For the cake:
9 oz dates
1⁄2 cup espresso
1⁄2 cup water
11⁄2 sticks butter, room temperature
2 eggs
3⁄4 cup dark brown sugar
11⁄4 cups all purpose flour
2 tablespoons potato starch
2 teaspoons baking powder
2 teaspoons vanilla sugar
2 teaspoons cinnamon
1⁄2 cup crème fraîche

For the topping:
1 stick butter
31⁄2 oz whole almonds and chopped walnuts
1⁄2 cup sugar
2 tablespoons heavy cream
2 tablespoons flour
  1. Preheat the oven to 380°F.
  2. Chop the dates straight into a pan.
  3. Add the espresso and water.
  4. Cook over low heat under a lid, stirring occasionally until the dates are softened, about 5 minutes.
  5. Add the butter and stir until it melts. Let cool for 5 minutes.
  6. Cream the eggs and sugar.
  7. Combine the dry ingredients.
  8. Using a sieve, add the mixture into the egg mixture.
  9. Add the crème fraîche and the date mixture.
  10. Fold quickly until smooth.
  11. Pour into a buttered and floured cake tin.
  12. Bake in the lower rack of the oven for about 50 minutes.
  13. For the topping, measure all the ingredients into a pan and stir.
  14. Cook for a few minutes. Pour the mixture on the prebaked cake.
  15. Keep baking for about 10 minutes or until the cake is baked through.
  16. Check with a stick.
  17. Before inverting it, let the cake rest for about 15 minutes in the tin.
  18. Leave the cake tin over the cake in order to keep the cake moist.

TIP:

Photography by Recipes+food styling by Sanna Kekalainen | Photos by Reetta Pasanen

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