Sticky date cakes with orange caramel sauce

sticky date cakes with orange caramel sauce
12 Item


Sticky date cakes
Orange caramel sauce


1.Preheat oven to 180°C/160°C fan-forced. Grease two 6-hole texas (3/4-cup/180ml) muffin pans; line base of each pan hole with baking paper.
2.Combine dates, the water and soda in bowl of food processor. Place lid in position; stand 5 minutes. Process until almost smooth.
3.Meanwhile, 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 almond meal, coconut and sifted flour, then the date mixture. Divide mixture among pan holes.
4.Bake cakes about 25 minutes. Stand in pan 5 minutes before serving.
5.To make orange caramel sauce, melt spread in small frying pan. Add sugar; stir over heat until dissolved. Add juice; cook, stirring, until sauce thickens slightly.
6.Serve warm cakes with hot orange caramel sauce.

You can substitute the almond meal for hazelnut or pecan meal if you prefer. The orange caramel sauce is best served immediately once prepared because it will separate on standing.


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