Sticky Date Mini Cakes - Recipe by Nabula El Mourid
Ingredients
200 g pitted dates, roughly chopped
1 tsp bicarbonate of soda (baking soda)
250mL boiling water
100 g unsalted butter, softened, plus extra for greasing
150 g coconut sugar or soft brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract
200 g wholemeal flour
1 1/2 tsp baking powder
Sea salt
Easy caramel sauce:
100 g coconut sugar or soft brown sugar
50 g unsalted butter
100mL thick cream
1 tsp vanilla extract
Sea Salt
Brown sugar whipped cream:
300mL thick cream
2 Tbs soft brown sugar
1/2 tsp vanilla extract
Method
Place the chopped dates in a bowl with the bicarbonate of soda. Pour the boiling water over the dates and set aside to soften for 10 minutes.
Preheat the oven to 180 C (360 F). Grease a standard 12-hole muf?n tin with the extra butter.
Cream the butter and sugar together in a bowl using an electric mixer until light and ?uffy. Add the eggs and vanilla extract to the butter mixture, beating well. Gently fold in the softened date mixture, ?our, baking powder and a pinch of salt until just combined.
Divide the batter evenly between the muf?n holes. Bake for 20–25 minutes, or until a skewer inserted into a muf?n centre comes out clean. Allow the muf?ns to cool slightly in the tin before transferring them to a wire rack.
For the easy caramel sauce, combine the sugar, butter, cream and vanilla extract in a small saucepan over medium heat. Cook, stirring constantly, for 5-7 minutes, until the sugar dissolves and the sauce thickens slightly. Stir in a pinch of salt, to taste, then set aside to cool.
For the brown sugar whipped cream, whisk the cream, brown sugar and vanilla extract in a large bowl using an electric mixer until soft peaks form. Keep chilled until ready to serve.
Serve the sticky date mini cakes with a drizzle of caramel sauce and a dollop of brown sugar whipped cream.
Hints:
Substitute a portion of the ?our with almond meal for a nuttier ?avour.
Store the mini cakes in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Store the caramel sauce in the fridge for up to 1 week; warm before serving. Reheat frozen mini cakes for 10-15 minutes at 160 C (320 F).
