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Dina Begum's caramel and date cake recipe

Dina Begum's caramel and date cake recipe

2 ratings

Created by The Tesco Real Food team

Food writer Dina Begum's Eid celebration date cake is a real showstopper! 'There are two Eids in the Islamic calendar, and the one that follows Ramadan marks the end of fasting', explains Dina. 'We break our fast using dates – so dates are a key ingredient here. My recipe is based on sticky toffee pudding, which I love but it can be time-consuming. This is a great make-ahead cake; it keeps well in the fridge and is easy to serve to guests who drop in during the day.’ See method

  • Serves 16
  • 50 mins plus cooling
  • 430 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 250g pitted medjool dates, chopped, plus 6 pitted medjool dates, finely chopped
  • 1 tsp bicarbonate of soda
  • 50ml milk
  • 120g butter, softened, plus extra for greasing
  • 160g soft light brown sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 250g self-raising flour

For the caramel sauce

  • 160g light brown soft sugar
  • 70g butter, diced
  • 120ml whipping cream
  • ½ tsp sea salt

For the frosting

  • 200g tub cream cheese
  • 300ml whipping cream
  • 4 tbsp soft light brown sugar
  • 1 tsp vanilla extract
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1795kj
    430kcal     22%

  • Fat

    24g 34%

  • Saturates

    15g 73%

  • Sugars

    34g 38%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 47.6g Protein 4.5g Fibre 2.1g

Method

  1. Put the 250g chopped dates in a heatproof bowl and pour over 200ml boiling water. Stir in the bicarbonate of soda, then set aside for 10 mins. Put in a blender with the milk and blitz until smooth. 
  2. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm sandwich tins; set aside. 
  3. Cream the butter, sugar, vanilla and ¼ tsp salt together in a mixing bowl until pale and fl uff y. Beat in the eggs one at a time, then add the date purée and fl our; mix until just smooth. Divide between the tins, then bake for 30-35 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 mins, then put on a wire rack. 
  4. Meanwhile, make the caramel sauce. Put the sugar and 2 tbsp water in a saucepan over a medium heat and leave to bubble for 2 mins or until golden. Carefully whisk in the diced butter (it may spit), then continue whisking for 1 min or until smooth. Slowly pour in the cream, whisking until smooth and the consistency of honey. Take off the heat, stir in the sea salt and pour into a bowl. 
  5. While still warm, spread 4 heaped tsp of caramel over each sponge so it sinks in. Leave everything to cool completely. 
  6. Put the frosting ingredients in a mixing bowl and whisk with an electric whisk to the consistency of thickly whipped cream. Put one of the cakes on a serving dish and spoon just under half the frosting on top. Spread evenly; swirl in 2 tbsp caramel. 
  7. Sandwich with the second sponge and spread the remaining frosting on top, gently coaxing some of it down with a palette knife to thinly cover the sides, scraping off the excess. Swirl the remaining caramel on top. Scatter with the fi nely chopped dates to fi nish. It’ll keep in an airtight container in the fridge for 2-3 days.

Tip: Swap this caramel sauce for Tesco Finest salted caramel sauce, if you like.

Freezing and defrosting guidelines

Freeze undecorated cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ramadan and Eid recipes

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