المكونات
- Date syrup 50g
- Spinneysfood Organic Natural Honey 1 tbsp
- Brown Sugar 100g
- Strong espresso 85ml
- Spinneysfood Salted Butter 200g, melted
- Medjool dates 200g, pitted
- Sesame halva 60g (optional)
- Spinneysfood Dark Muscovado Sugar 150g
- Vanilla extract 1 tsp
- Spinneysfood Organic Free-Range Eggs 3
- Spinneysfood All-Purpose Flour 150g
- Spinneysfood Baking Powder 1½ tsp
- Ground cardamom ½ tsp
- Spinneysfood Fine Sea Salt A pinch
- Syrup Remaining (approx. 120ml)
- Double cream 100ml
- Spinneysfood Sea Salt Flakes To taste
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Sticky halva date upside-down coffee cake
Middle Eastern 30 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Grease and line the base of a 25cm round solid cake tin (not a springform tin, to prevent the syrup leaking).
- Place the date syrup, honey, brown sugar, espresso and 50g melted butter in a saucepan and bring to the boil. Simmer for 2 minutes.
- Pour half of the syrup (about 120ml) into the base of the prepared cake tin. Reserve the remaining syrup for the sauce. If using halva, split the dates open and stuff with a small piece.
- Arrange the dates over the syrup with the cut side facing upward.
- Beat 150g butter, muscovado sugar and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift together the flour, baking powder, cardamom and salt and fold gently into the batter.
- Pour the batter over the dates and smooth the surface.
- Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool for 30 minutes before carefully turning it out.
- For the sauce, combine the reserved syrup and cream in a saucepan. Bring to the boil and simmer for 3 minutes.
- Serve warm.