Date Cake with Salted Caramel & Vanilla Crumble

Date Cake Salted Caramel Decadent Dessert

A wonderfully moist and rich date cake topped with a sweet and salty caramel sauce and a buttery vanilla crumble. This is a dessert that's sure to impress!

Ingredients

This recipe is divided into three parts: the Date Cake, the Salted Caramel Sauce, and the Vanilla Crumble.

Date Cake

• Butter – 227.00 Gms
• Sugar – 850.00 Gms
• Eggs – 4.00 Pcs
• Water – 57.00 Gms
• AP Flour – 900.00 Gms
• Date – 816.00 Gms
• Baking Soda – 20.00 Gms
• Baking Powder – 4.00 Gms

Salted Caramel Sauce

• Brown Sugar – 250.00 Gms
• Cream – 250.00 Gms
• Butter – 250.00 Gms

Vanilla Crumble

• T55 Flour – 335.00 Gms
• Almond Powder – 105.00 Gms
• Baking Soda – 5.00 Gms
• Butter – 282.00 Gms
• Egg – 3.00 Pcs
• Sugar – 268.00 Gms

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40-50 minutes
• Yields: 1 large cake
• Cuisine: Dessert

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Method

1. For the Date Cake: Preheat your oven to 180°C (350°F). Grease and flour your cake pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
2. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the water. Stir in the dates until just combined. Do not overmix.
3. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
4. For the Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the brown sugar, cream, and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a boil and continue to cook for 5-7 minutes until the sauce thickens and turns a rich amber color. Remove from heat and set aside.
5. For the Vanilla Crumble: In a medium bowl, whisk together the T55 flour, almond powder, and baking soda. In a separate bowl, cream the butter and sugar until combined. Add the eggs and mix well.
6. Combine the wet and dry ingredients, mixing until a crumbly dough forms. Spread the crumble mixture on a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 10-15 minutes, or until golden brown. Let cool completely before crumbling over the cake.
7. Assembly: Once the cake is cool, drizzle a generous amount of the warm salted caramel sauce over the top. Sprinkle with the vanilla crumble just before serving.

© Date Cake with Salted Caramel & Vanilla Crumble