Date Cake with Salted Caramel & Vanilla Crumble

Moist Cake Salted Caramel Crunchy Topping

A rich date sponge paired with silky salted caramel sauce and buttery vanilla crumble for a decadent dessert.

Date Cake Mix

• Butter – 227 g
• Sugar – 816 g
• Eggs – 4 pcs
• Water – 57 g
• T55 flour – 907 g
• Dates – 816 g
• Baking soda – 20 g
• Baking powder – 20 g

Total: 2867 g batter

Salted Caramel Sauce

• Brown sugar – 250 g
• Cream – 250 g
• Butter – 250 g

Total: 750 g caramel

Vanilla Crumble

• T55 flour – 335 g
• Almond powder – 100 g
• Baking soda – 5 g
• Butter – 282 g
• Salt – 8 g
• Sugar – 268 g

Total: 998 g crumble

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Method

1. Prepare cake: Preheat oven to 175 °C / 350 °F. Grease and line a cake pan.
2. Cream butter and sugar until light. Beat in eggs one at a time.
3. Add soaked chopped dates and mix.
4. Sift flour, baking powder, and baking soda. Fold into wet mix alternately with water until smooth.
5. Pour batter into pan and bake 35–40 min or until a skewer comes out clean. Cool slightly.
6. Caramel sauce: Melt brown sugar until dissolved, stir in butter and cream. Simmer until smooth and thickened. Add a pinch of salt.
7. Crumble: Rub butter into flour, almond powder, sugar, salt, and soda until sandy. Spread on tray and bake 12–15 min at 180 °C until golden.
8. Assemble: Serve warm date cake drizzled with salted caramel sauce and topped with crunchy vanilla crumble.

© Date Cake with Salted Caramel & Vanilla Crumble – rich, moist, and indulgent