Sticky Date Honey Cake
This classic winter treat will warm you to your toes! We have recreated this family favourite to swap out the brown sugar for our honey in the cake and divine salted honey sauce.
Key equipment: Food Processor, Kitchen Scales, Spray Oil, Measuring Cups
Honey Swap: 100%
• Cake can be prepared and frozen for up to 8 weeks. See how in steps below.
• Honey caramel sauce can be prepared up to 2 weeks ahead and stored in a jar in the fridge. Gently warm by standing unopened jar in warm water, or microwave for 10-20 seconds to soften before serving.
General recipe tips:
• If you don’t have a food processor, this recipe can be mixed together with hand held beaters or a stand mixer. The dates will need to be finely chopped before soaking or pureed after soaking if you can.
• It is best to follow this recipe by the grams weight, affordable kitchen scales can be purchased at most supermarkets.
• Don’t forget to use a little cooking spray or vegetable oil in your measuring cup/bowl before weighing honey into it – this helps prevent honey sticking to the cup.
• If your cake begins to brown, be sure to cover it with foil – this is just because honey browns a little quicker than table sugar.
180g dried pitted dates, roughly chopped
1 ½ tsp bicarb soda
100g unsalted butter
150g Capilano Pure Honey
2 tsp vanilla extract
2 large eggs
200g (1 1/3 cups) plain flour or gluten-free plain flour
1 tsp baking powder
1 ½ tsp ground ginger
½ tsp ground cinnamon
SALTED HONEY SAUCE
200g caster sugar
125g Capilano Pure Honey
2 tsp water
250g sour cream
1 tsp vanilla bean paste
50g unsalted butter, chopped
½ tsp sea salt flakes
Ice cream or Greek-style yoghurt, to serve.
Place dates in a medium heat proof bowl and sprinkle with bicarb soda. Top with boiling water and set aside for 20 minutes to soften.
In a small saucepan or microwave safe bowl, combine butter, honey and vanilla extract. Heat on medium, stirring every 30 seconds until combined. Be careful not to over heat. Set aside to cool for 5 minutes.
Preheat oven to 160°C (fan-forced). Grease and line the base and sides of a 20cm springform cake tin with baking paper.
In a food processor, combine dates and water mixture, pulse until smooth. Add all remaining cake ingredients, pulse until just combined.
Transfer mixture to prepared tin and bake for 45 minutes, then remove from oven and cover cake with foil to prevent excess browning. Return to oven for an additional 15 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes in tin before inverting onto serving plate. If the cake is slightly domed, use a serrated knife to carefully level before inverting.
While cake is baking, prepare the sauce. Combine sugar, honey and water in a small saucepan over medium heat until sugar dissolves. Bring to a gentle boil without stirring, swirling the saucepan until the mixture is caramel colours. Remove from heat and whisk in vanilla, sour cream and butter.
Return to heat for 1-2 minutes to ensure everything is combined, then add the salt and cool to room temperature.
To serve, poke a few holes over the top of the cake using a fork or skewer, then pour over sauce and spread using the back of a spoon. Serve with additional sauce and Vanilla ice cream or Greek yoghurt.
Storage: Iced or uniced cake will keep in an airtight container in the fridge for up to 1 week. Simply warm gently in microwave before serving.
To freeze: Uniced cake can be cooled, wrapped in cling wrap and stored in the freezer for up to 8 weeks. When ready to serve, simply thaw on the benchtop, remove cling wrap and gently warm cake in oven (100°C or microwave 30-60 seconds) then top with sauce to serve.