Similar in taste to a sticky toffee pudding, this easy maple syrup and date cake will delight your guests on a chilly evening. Serve warm with a scoop of vanilla ice cream.
3 people made this
100g granulated sugar
200ml single cream
200g dates, chopped
1½ teaspoons bicarbonate of soda
175g soft brown sugar
4 tablespoons maple syrup
1 teaspoon vanilla extract
175g self-raising flour, sieved
Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4; lightly and line a grease a 23cm springform cake tin.
Melt 100g butter and 100g sugar in a saucepan until sugar has dissolved; stir in cream and bring sauce to the boil. Simmer until sauce has reduced slightly, about 5 minutes.
Add chopped dates and stir in water; remove from heat and add bicarbonate of soda.
Beat 60g butter and 175g caster sugar together with an electric mixer until lighter in colour; add eggs, one by one, until well combined. Mix in maple syrup and vanilla extract; fold in flour and then date mixture.
Pour mixture into prepared baking tin; cook in preheated oven for about 35 minutes or until a skewer inserted in the centre comes out clean. Cool cake in tin for 5 minutes before unmoulding and serving warm with a scoop of ice cream.