Caramel and date cake

by - 01:31

Caramel and date cake 
Like in most of my trips, I was on the lookout for desserts. This time, in Saudi Arabia. This was the cake received by Marcel on his birthday (an upside-down monoportion) at the restaurant in Yanbu where we liked to dine.

My Dad loves dates, too, so I wanted to surprise him—


For the batter, you’ll need—

170g pitted dates

200ml (hot) water

a teaspoon of baking powder


2 eggs

100g sugar

150g flour

a pinch of salt

a teaspoon of (ground) cinnamon

a teaspoon of (ground) coffee

a teaspoon of baking powder

80g sour cream

70g (melted) butter


First off, place the dates in a bowl. Pour hot water over them. Mix in the baking powder and let it sit for 30 minutes.

Pour hot water over the dates and let them sit for half an hour

Then, mix the eggs and the sugar until fluffy.

Add the flour, salt, plus the grounded cinnamon and coffee, and the baking powder.

After folding them in, add the date, baking powder, and water mixture and keep mixing. In the end, add the sour cream and the melted butter.

The date cake batter before baking

Pour the batter into a round mould (21 cm); mine is made of silicone, so I won’t butter and flour it. If necessary in your case, do it.

Bake the cake in the preheated oven, at 175C, for 30 minutes.


When there are 10 minutes left, start making the caramel sauce, using half of the ingredients listed in this recipe, but with the same technique—

100g sugar

a pinch of salt

30ml water

40g sour cream  

2 tbsp butter


In the end, makes holes in the cake as soon as you take it out of the oven. Pour the caramel sauce over it.

The baked cake - with the caramel sauce poured over it!

Let it cool for 30 minutes at room temperature, then for 30 minutes more in the fridge.


You’ll be surprised by the taste and by... how easily you’ll finish one slice!

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