Making this cake was just as fun as eating it (ok maybe not) but it was made easier using the
Cuisinart Stand Mixer – saving me both time and effort when creaming the butter and sugar and mixing in the rest of the ingredients. With a die cast metal housing, this stand mixer is compact yet powerful, boasting a 500 watt motor to mix with ease even the most viscous and heavy of mix batches, 12 speed settings for precision (KitchenAid mixers have 10) and comes backed by a 3 year warranty for peace of mind, the Cuisinart Stand Mixer is a great addition to any baking enthusiast's kitchen. It also comes with essentials, being the obvious mixing stainless steel mixing bowl, whisk, flat paddle for general mixing and dough hook for kneading. Of course to make things easier (and avoid mess!) there's removable splash guard and pouring spout.
For the cake:
- 350g dates
- 3 tsp instant coffee
- 125g butter
- 225g brown sugar
- 3 eggs (whisked)
- 225g self raising flour
- 200g almonds
For the caramel drizzle
- 60g Butter
- 80g brown sugar
- 50ml cream
- 75g icing sugar
Instructions
- To start, roughly chop pitted dates and boil in one cup of water until soft. Set aside to cool slightly.
- Dissolve the coffee in boiling water, and add to the dates. Now leave to cool completely.
- Preheat the oven to 175 degrees
- Place the butter and sugar in a bowl and cream until pale in colour. Add the eggs to the mixture until mixture become light. Add the flour.
- Roughly chop the almonds and add to the mixture along with the dates.
- Pour into prepared tin (I used a Bundt tin) and bake for 35-40min.
- When cake is ready, leave to cool and begin making the caramel sauce.
- Heart a small saucepan and add the butter and sugar. Bring to the boil and add the cream, continuously mixing until golden in colour. Allow it to cool slightly before adding the icing sugar.
- Drizzle over cake and enjoy! This recipe was made using the new Cuisinart Stand Mixer in brushed chrome To view the full range of Cuisinart appliances and kitchenware click here
