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    Date, toffee & cardamom cake

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    Date, toffee & cardamom cake

    by Chetna Makan

    • Preparation time: 35 minutes + cooling
    • Cooking time: 40 minutes

    Serves: 8-10

    Ingredients

    165g pitted medjool dates, cut into small pieces
    140g unsalted butter, softened, plus extra for greasing
    180g golden caster sugar
    ½ tsp bicarbonate of soda
    1 tsp vanilla extract
    120g natural yogurt
    200g self-raising four
    4 cardamom pods, seeds ground

    TOFFEE
    40g unsalted butter
    40g dark brown soft sugar
    4 cardamom pods, seeds ground
    100ml double cream

    CREAM FILLING
    300ml double cream
    2 tbsp caster sugar

    Method

    1 Put the dates and 200ml water in a pan and bring to the boil. Reduce to a simmer and cook for 10 minutes, until mushy and thick. Set aside to cool a little. Preheat the oven to 180ºC, gas mark 4. Grease and line 2 x 20cm round cake tins.

    2 In a bowl, use electric beaters to cream the butter and sugar until pale. Add the remaining cake ingredients and the cooled date mixture. Stir well to combine, then pour into the tins. Bake for 20-25 minutes, until a skewer inserted comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

    3 Meanwhile, make the toffee. In a pan, heat the butter and sugar, stirring, until the sugar has dissolved. Remove the spoon and bubble for about 1 minute, until turning darker in colour. Stir in the ground cardamom seeds and cream and let it bubble for 1 minute. Remove from the heat and set aside to cool.

    4 Once everything is cool, use a balloon whisk to whip the cream and sugar to soft peaks. Put one cake on a serving plate or cake stand and spread the cream on top. Put the second cake on top, then spread over the toffee sauce and serve

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    Cook's tip

    As the cake contains fresh cream, it's best enjoyed at once, keep any leftovers in an airtight container in the fridge for up to 2 days and take out 30 minutes before eating

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