Sticky Date Cake Recipe
medjool date, sumac, whiskey caramel, whipped cream
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Ingredients
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Cake Ingredients
Whiskey Caramel Sauce Ingredients
Whipped Cream Ingredients
Garnish Ingredients
Method
Cake Directions
- 1
Prepare the Dates
In a bowl, combine the chopped Medjool dates and boiling water. Let them sit for about 10 minutes to soften.
- 2
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and brown sugar until well combined.
- 3
Blend the Mixture
Once the dates have softened, use an immersion blender or a regular blender to puree the dates and water mixture until smooth.
- 4
Combine Wet and Dry Ingredients
In a large mixing bowl, combine the date puree, melted butter, eggs, and vanilla extract. Mix well. Gradually add the dry ingredients and stir until just combined.
- 5
- 6
Cool the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Whiskey Caramel Sauce Directions
- 7
Make the Caramel
In a saucepan over medium heat, add the granulated sugar and allow it to melt, swirling occasionally until it turns a golden brown.
- 8
Add Butter and Cream
Once the sugar has melted, carefully add the butter and stir until melted. Then add the heavy cream slowly, whisking continuously.
- 9
Finish the Sauce
Remove from heat and stir in the whiskey and sea salt. Let the sauce cool slightly.
Whipped Cream Directions
- 10
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form.
Assembly Directions
- 11
Serve the Cake
Slice the cooled sticky date cake and plate it. Drizzle with whiskey caramel sauce and top with a dollop of whipped cream.
- 12
Garnish
Sprinkle a pinch of sumac on top for an extra flavor kick and serve immediately.
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