Total time: 1 hour and 15 minutes
100 gram softened butter
2 dl brown sugar
3 dl flour
2 teaspoon baking powder
2 teaspoon vanilla sugar
1 dl milk (3%)
100 gram soft dates, chopped
1 dl chopped walnuts, pecans and hazelnuts
Salted caramel sauce:
2 1/2 dl heavy cream
2 dl sugar
50 gram softened butter, diced
Pinch of salt
Preheat oven to 175 °C or 350 degrees F.
Prepare your medium pan with parchment paper (baking paper), then grease and flour. Put it aside.
In a medium bowl, use an electric whisk to beat the eggs and brown sugar until light and fluffy. Add flour, vanilla sugar and baking powder. Add softened butter and milk whisk for about 1-2 minutes. Finally, add dates, walnuts, pecans and hazelnuts. Stir the mixture well. Pour the mixture into prepared pan and bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool completely 1 hour.
Meanwhile, prepare the caramel sauce. In small saucepan, heat the heavy cream. Put it aside. In another small saucepan, add sugar. Stirring constantly with a wooden spoon. Once the sugar completely melted, add the diced butter and stir carefully. Please be careful here, the caramel is hot by now. Add the heavy cream little at a time while whisking. Reduce heat to low and let it simmer for about 1 minute. Stir constantly. Let the caramel cool and pour it into clean jars.
Serve the date cake with your home-made caramel sauce.
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