DATE CAKE 

 INGREDIENTS

•  Pitted dates – 140 g 
• Water – 125 ml 
• Baking soda – 1 g 
• Brown sugar- 20 g 
• Butter - 40 g 
• Eggs – 1 or Curd - 60 g
• Refined flour – 93 g 
• Baking powder – 3 g 

 METHOD

1.  Chop the dates roughly and place them in a bowl. 
2. Boil the water and pour it over the dates. 
3. Add the baking soda into this bowl as well. Set the dates mixture aside for 10 minutes. 
4. Melt the butter in a microwave-safe bowl. 
5. Whisk in the brown sugar using a balloon whisk. 
6. Crack an egg into the butter sugar mixture and whisk for about 1 minute. 
7. Add the refined flour and baking powder to the egg mixture and fold it in to form a thick paste. 
8. Blend the soaked dates along with the water in a food processor to form a date paste. 
9. Add the date paste to the flour and egg paste. Fold until the date paste is fully combined and a thick batter has been formed. 
10. Line a cupcake tray with baking paper or cupcake liners. 
11. Spoon the batter into the cavities three quarters of the way to the brim. 
12. Bake at 180 degree C for 20 to 25 minutes. 

CARAMEL BUTTER SAUCE

INGREDIENTS

• Butter – 35 g 
• Brown sugar – 100 g 
• Fresh cream – 160 ml 
• Vanilla extract – 1 ml (optional) 

METHOD

1. Add the butter, brown sugar and cream to a saucepan. 
2. Place the saucepan over low heat and stir until all the butter melts and all the sugar dissolves. 
3. Simmer the sauce for 1 to 2 minutes. 
4. Turn off the heat and stir in the vanilla. 
5. Transfer the sauce to a container and set aside.

ASSEMBLY

1.  Once the date cakes have baked, pull them out and allow them to cool at room temperature for about 10 minutes. 
2. Unmould them from the cupcake liners or parchment paper. 
3. Make a small hole in the centre reaching half way to the bottom using a spoon. 
4. Heat the cake in the microwave for about 10 to 15 seconds. 
5. Pour the caramel sauce over it generously. 
6. Serve and enjoy! 

Happy Baking!

- Pastry Chef Akanksha