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Sticky Medjool date cake
Prep 25 mins | Cook 1 hr | Serves 8
This moist cake is delicious served for dessert with ice-cream or yoghurt.
400g fresh Medjool dates, stoned and roughly chopped
(+ a few extra, to serve)
¾ cup water
2 tsp instant coffee powder
1 tsp bicarbonate of soda
75g butter, cubed and at room temperature
¾ cup caster sugar
1 tsp vanilla extract
2 free range eggs
1½ cups self-raising flour, sifted
Maple syrup, for drizzling
Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease and line a 20cm round cake pan with baking paper. Combine dates, water and coffee powder in a medium saucepan. Bring to the boil over medium heat and simmer, stirring occasionally, for 4-5 minutes until dates are soft and liquid is absorbed. Remove from heat and using a wooden spoon, stir in bicarbonate of soda and butter. Set aside for 10 minutes to cool.
Step 2 Transfer date mixture to a large mixing bowl. Using a large metal spoon, stir in sugar and vanilla. Add eggs one at a time, mixing well after each addition. Gently fold in sifted flour until well combined. Spoon mixture into prepared pan. Bake for 55-60 minutes or until cake is cooked through when tested with a skewer. Stand in pan for 10 minutes then turn onto a wire rack to cool.
Step 3 Top with a few extra sliced dates, drizzle with a little maple syrup, slice and serve.
Good for you ... Dates
A good source of dietary fibre which is helps keep the intestine functioning normally.
Fresh dates are a source of vitamin C, which contributes to the normal functioning of the body’s immune system.
Provide some folate, a B vitamin that is needed for normal formation of blood cells.
A source of potassium which may help balance the effects of the sodium from salt in the diet.