Date Cake with Figs (Nina Bott)

5 from 6 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 44 kcal


Date cake:

  • 350 g Dates pitted, chopped
  • 2 packet Baking soda
  • 4 Pc. Eggs
  • 350 g Flour
  • 1 packet Baking powder

Caramel sauce:

  • 350 g Sugar
  • 250 g Double cream
  • 250 g Butter
  • 2 tsp Vanilla paste

Marinated figs:

  • 3 Pc. Figs
  • 3 Sch. Mango
  • 1 Pc. Pomegranate
  • 1 Pc. Organic orange
  • 125 g Double cream
  • 3 Pc. Sprigs of mint
  • 1 tbsp Powdered sugar


  • Preheat the oven to 175 degrees.
  • For the dough, bring the chopped dates to the boil with 200 ml of water and the baking soda. In a second saucepan, reduce the sugar, double crème, butter and vanilla paste to a thick caramel sauce.
  • Puree the date mixture. Beat the eggs until frothy and then mix with the date mixture. Then fold in the flour and baking powder mix. Then put in buttered molds for 8 minutes at 175 degrees in the oven.
  • Quarter the figs, add the orange zest. Mix a dressing for the fig from the pomegranate juice and orange juice. Cut the mango into thin slices.
  • Spread the caramel sauce at the bottom of the plate, place the mango slices and the quartered figs on top. Pour some of the marinade over it. Arrange the finished cakes on the side. Place the crème double next to it as three small blobs and top each with a mint tip. Dust with a little icing sugar.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 44kcalCarbohydrates: 9.3gProtein: 0.5gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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