Delicious sticky date cake, egg free, fat free
20 stoned dates
¼ cup water
¾ cup demerera sugar
¾ cup wholemeal flour
1 ½ tsp bicarb
Small pinch salt
Fat to butter pan or use baking parchment
Butter or line the pan. I used a buttered 10” Bundt spring-form cake tin (round cake tin with a hole in the centre and a removable base).
Set oven to Gas Mark 5/375C
Put dates with milk and walter in a pan, and bring to the boil. Take off heat and set aside.
When cooled put soaked dates with sugar in blender and blend to fine paste.
In pan mix together sugar and date paste with cooled milk and water.
Stir in flour, pinch of salt and sifted bicarb.
Mix well and pour batter into prepared tin.
Cook for 25 minutes – when cooked cake is firm to the touch. A skewer inserted comes out clean.
Leave to cool before removing from tin.
Makes a lovely sticky cake.
For variety add:
Handful of walnuts
Stem ginger, cut into pieces (if you add syrup reduce sugar in recipe) husband likes this, but I think it gives a strange soapy taste