Recipes

Sticky Date Cakes with Orange Caramel Sauce

Ingredients:

1 cup seeded dried dates

¾ cup boiling water

1 teaspoon bicarbonate of soda

125g dairy free spread

¾ cup firmly packed brown sugar

4 eggs

2 cups ground almonds

½ cup desiccated coconut

½ cup rice flour

Orange Caramel Sauce:

50g dairy free spread

½ cup firmly packed brown sugar

1/3 cup orange juice

Cooks Tools:

Measuring cup/spoons

2x 6 hole Texas muffin pans

Baking paper

Bowl

Food processor

Small bowl

Electric mixer

Large bowl

Wooden spoon

Small frying pan

Sieve

Step 1: Preheat oven to 180°C/160°C fan-forced. Grease 2 6 hole Texas muffin pans; line base of each pan hole with baking paper. 

Step 2: Combine dates, the water and soda in bowl of food processor. Place lid in position; stand 5 minutes then process until almost smooth.

Step 3: Beat spread and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle). Transfer to large bowl; stir in ground almonds, coconut and sifted flour, then the date mixture. Divide mixture among pan holes.

Step 4: Bake cakes about 25 minutes. Stand in pan 5 minutes before serving.

Step 5: Make orange caramel sauce. Melt spread in small frying pan. Add sugar; stir over heat until dissolved. Add juice; cook, stirring, until dissolved. Add juice; cook, stirring, until sauce thickens slightly.

Step 6: Serve warm cakes with hot orange caramel sauce.