This is a recipe from the latest Great British Bake Off book – How to Turn Everyday Bakes into Showstoppers. The recipe is very similar to one that I use for sticky toffee pudding and the method results in a delicate cake . On this occasion I chose not to ice it; I wanted to make it slightly healthier for the kids lunch boxes and the icing was quite rich. It is lovely with the icing though.
First stoned dates are chopped then put into a pan with bicarbonate of soda and boiling water. Simmer for a minute and then leave to cool. I used a mixture of whole dates and some pre-chopped dates as this was what I had in the cupboard – I just tipped them all into the pan and then snipped the whole ones into smaller pieces with some scissors.
Whilst the dates are cooling cream together some light brown muscovado sugar and butter then beat in some eggs and vanilla extract.
Fold in some self-raising flour to make quite a stiff batter.
And finally stir in the dates along with their water. The final batter is quite runny. Pour it into a baking tray and bake until springy to the touch.
The cake needs to cool slightly in the tin before turning out as it is quite delicate.
On another note I am really pleased with my new Silverwood Eyecatcher brownie pan. I bought it with some money I got for my birthday and it seems to help cakes cook evenly and I love the square corners so all the pieces of cake look the same!