Mini Sticky Date Cakes

I don’t know why I do it to myself, but every year I decide to make something homemade for Eid gifts. This year has been especially tough, with all of us being sick at one time or another throughout the month. And for one week we were all sick at the same time.

I don’t know why, there’s just something about a home baked treat and despite the craziness, illness, and all the general busyness that is Ramadan I still wanted to make something. I found super cute mini round paper baking pans at Aldi – they actually had these in their store a little while ago. I was lucky to find the last few floating around their store. They make the perfect size for a gift. I wish I had found more cases and was having a better run, I would have liked to gift these to more people. But I kept it simple and easy and only ended up gifting them to family and close friends.

Let’s talk about these cakes, they’re sticky date cakes. I mean come on, it’s Ramadan, what better way to finish than with date cakes. They’re sticky, they’re moist, they’re delicious, they’re full of flavour and they’re drenched in butterscotch sauce.

I wrapped them in a cellophane bag and added a simple Eid Mubarak Tag, you can download yours here free.

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Mini Sticky Date Cakes

Ingredients

• 3 cups roughly chopped pitted dates
• 2 cups boiling water
• 2 tsp bicarb soda
• 200 g softened butter
• 1 1/2 cup brown sugar
• 4 eggs - room temperature
• 1/4 tsp vanilla
• 2 cups self-raising flour

Butterscotch Sauce

• 1 1/2 cup brown sugar
• 1 1/2 cup cream
• 3/4 cup butter

Instructions

• =Pre heat oven to 160c and prepare your pans. I used 10 x 12cm paper liners. This would also fit into 2 20cm pans.
• Pit your dates and roughly chop them, measure out 3 cups after chopping Place you dates, water and bicarb soda in a food processor. Make sure all the dates are covered. Leave to steep for 10 minutes.
• While waiting for the dates, beat sugar and butter in a mixer on a medium speed until thick and creamy.
• Process date mixture and add to the butter and sugar. Beat till the dates are mixed through.
• Add in eggs and vanilla and mix till incorporated.
• Add in flour and beat until just combined.
• Pour 3/4 cup of your mixture into the prepared pans. Place in the oven and bake for 15-20 minutes. Your cakes will be ready when a skewer pierced through comes out clean.

Butterscotch Sauce

• In a saucepan over medium heat, combine your sugar, cream and butter. Stir occasionally until the sugar is dissolved. Turn to high heat and let mixture come to the boil. Once boiled set aside to cool.
• Pierce holes through the cakes and pour over the sauce. Best served warm with a scoop of vanilla ice cream.

Notes

Recipe adapted from Donna Hay.

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