This Ramadan we have teamed up with Better Life to bring you a our favourite iftar recipes from Dalia Dogmoch Soubra’s cookbook, Dalia Food, Love and Life by Dalia’s Kitchen...
Sticky Date Cakes
Makes 18 mini bundt cakes or one large bundt cake
Preparation time: 25 minutes
Bake time: 40 minutes
1½ cup dates, de-seeded and chopped
1 cup flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs, beaten
1 cup brown sugar
4 tbsp melted butter
2 tbsp honey
1/3 cup milk
For the sauce:
1 cup cooking cream
2/3 cup brown sugar
1 tbsp butter
½ tsp salt
Toasted nuts for garnish (optional)
1. Pre- heat oven to 180C. Grease and flour pans if they are non-stick. Set aside.
2. In a small bowl, cover the dates with a little hot water in a bowl and let them soak for 10 minutes. Drain the dates and place them in a food processor and process into a paste.
3. Sift the flour with baking soda, baking powder and salt. Set aside.
4. In another bowl, combine the eggs, brown sugar, butter and honey.
5. Fold in the date paste, then alternate adding the flour and milk until well combined.
6. Pour into the prepared pans and bake for 18 to 20 minutes for mini cakes, or, 40 minutes for regular size cake.
7. When removed from the oven and cool enough to handle, invert onto a rack.
8. To make the sauce, bring the cooking cream, brown sugar, butter and salt to a boil in a small saucepan over a medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until thickened, approximately 15 to 20 minutes. Set aside and let it cool.
9. Serve cake with a generous drizzle of sauce.