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

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Serves 12

You will need:

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.


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

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