Sticky date cake with butterscotch sauce
Ingredients
- 250 grams pitted dried dates
- 375 ml water
- 1 tsp bicarbonate of soda
- 1/2 cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/3 cup self-raising flour, sifted
- 60 grams pecans coarsely chopped
- 1 1/4 cup firmly packed brown sugar
- 300 ml thickened cream
- 100 grams Flora Original
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 180˚C/160˚C fan-forced. Grease and line a 20cm round cake pan.
- Combine the dates and water in a medium saucepan. Bring to boil, then remove from heat. Stir in the soda and stand for 5 minutes.
- Beat the Flora Original, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Stir in the date mixture and flour.
- Pour into the prepared pan and sprinkle with the pecans. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 10 minutes before turning onto a wire rack to cool.
- To make the butterscotch sauce, place the sugar, cream and Flora Original in a medium saucepan over medium heat, stirring until melted and combined. Bring to the boil, reduce heat to low and simmer for 3 minutes without stirring
- Serve the cake with warm butterscotch sauce and whipped cream if desired.
