John Myers
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Date Cakes with Caramel Sauce
The perfect date cakes with caramel sauce recipe with a picture and simple step-by-step instructions.
Date cakes
- 225 ml Milk
- 170 g Dates, pitted and chopped
- 1 Vanilla pod, the pulp
- 0,5 tsp Baking soda
- 60 g Soft butter
- 65 g Raw cane sugar
- 90 g Flour
- 2 Eggs
- 0,5 tsp Cinnamon
- 1 pinch Pimento
- 1 pinch Salt
- 1 Baking powder
caramel sauce
- 280 g Sugar
- 180 g Cream
- 60 g Butter
- 90 ml Water
- 1 big pinch Fleur de sel
Otherwise
- Fruit of your choice for decoration
Date cakes
- Boil the milk together with the scraped pulp of the vanilla pod and the chopped dates, then pull from the heart and stir in the baking soda and let it steep for 1 hour.
- Beat the butter with the sugar until frothy and stir in the eggs one after the other very well. Mix the flour with the baking powder, cinnamon and allspice and stir into the dough alternately with the date mixture.
- 4 Butter and peel small molds well and preheat the oven to 180 degrees. Pour the dough into the prepared molds and bake for about 30 minutes. If the cakes are about to get too dark, cover them with aluminum foil and don’t forget the chopsticks sample.
- Let the cakes rest in the molds for 5 – 19 minutes, then turn them out and let cool down completely on a wire rack.
caramel sauce
- Heat the sugar and water over medium heat while stirring until the sugar has completely dissolved and then simmer without stirring for about 10 – 15 minutes until a nice caramel tone has formed.
- Then immediately remove the mixture from the heat and add the butter, cream and salt and stir until a velvety soft sauce has formed. Let it cool down at room temperature.
finish
- Place the tartlets on a dessert plate, drizzle the sauce over them and garnish with fruit.
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