Date Cake with Caramel Tahini Sauce

METHOD

Bundt cake pan, brushed with soft butter and dusted with flour. Shake off excess.

• 1)

  Preheat oven to 170C

• 2)

  Beat dry ingredients in a large bowl of a stand alone mixer with a whisk until well combined.

• 3)

  Add butter (make sure it’s at room temperature) and use beater to mix on medium-low speed until mixture resembles coarse sand.

• 4)

  Add sour cream and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 min.

• 5)

  Scrape down sides of bowl. Reduce mixer speed to medium-low, add 1 egg at a time, starting on low speed then increasing it and beating for about 30 seconds between each addition.

• 6)

  Scrape down sides of bowl again. Reduce speed to low, add dates, and beat until incorporated, about 30 sec longer.

• 7)

  Scrape batter into prepared pan Abd smooth surface.

• 8)

  Bake cake until a tester inserted into the center comes out clean, 40–50 minutes.

• 9)

  Let cool at least 20 minutes in pan, then turn out cake onto a platter and let cool completely.

• 10)

  Cake can be made 1 day ahead. Let cool, then cover with plastic wrap. Store at room temp.

For Tahini Salted Caramel:

• 1)

  In a large pot place the sugar and heat on medium high swirling the sugar until it turns a deep amber and is completely dissolved. This will take 7-10 mins. DO NOT WALK AWAY! It will burn very quickly if not careful and must be swirled in order to prevent burning.

• 2)

  Once caramel appears, add 1\2 cup of warmed heavy cream, TURN OFF FLAME.

• 3)

  It’s Ramadan but you feel like cake? Have you tried my date cake with caramel tahini sauce? You don’t want to miss on this heavenly dessert 😍🤩

Bundt cake pan, brushed with soft butter and dusted with flour. Shake off excess.

• 1)

  Preheat oven to 170C

• 2)

  Beat dry ingredients in a large bowl of a stand alone mixer with a whisk until well combined.

• 3)

  Add butter (make sure it’s at room temperature) and use beater to mix on medium-low speed until mixture resembles coarse sand.

• 4)

  Add sour cream and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 min.

• 5)

  Scrape down sides of bowl. Reduce mixer speed to medium-low, add 1 egg at a time, starting on low speed then increasing it and beating for about 30 seconds between each addition.

• 6)

  Scrape down sides of bowl again. Reduce speed to low, add dates, and beat until incorporated, about 30 sec longer.

• 7)

  Scrape batter into prepared pan Abd smooth surface.

• 8)

  Bake cake until a tester inserted into the center comes out clean, 40–50 minutes.

• 9)

  Let cool at least 20 minutes in pan, then turn out cake onto a platter and let cool completely.

• 10)

  Cake can be made 1 day ahead. Let cool, then cover with plastic wrap. Store at room temp.

For Tahini Salted Caramel:

• 1)

  In a large pot place the sugar and heat on medium high swirling the sugar until it turns a deep amber and is completely dissolved. This will take 7-10 mins. DO NOT WALK AWAY! It will burn very quickly if not careful and must be swirled in order to prevent burning.

• 2)

  Once caramel appears, add 1\2 cup of warmed heavy cream, TURN OFF FLAME.

• 3)

  Allow for boiling to settle, and then whisk to combine. Add ¼ tsp Fleur de Sel salt and 2 tbsp of butter. Whisk until smooth and transfer to a Pyrex pitcher to cool.

• 4)

  PS: add more cream about 1/2 cup for a runnier caramel, this one sets quite firm to a total of 250ml.

• 5)

  Once caramel cools to room temperature, add 1/4 cup of tahini and use a small whisk or a rubber spatula to mix them together.

To assemble:

• 1)

  Place a couple of chopped or torn dates on the top of the cake and drizzle generously with the caramel tahini.