warm date cake and bourbon caramel
here’s one of my favorite desserts. it’s rich, moist, and memorable (some may say that’s what you look for in a partner... i’m sorry that was bad).
check out my instagram (@hwoo.lee) for more detailed recipes! Instagram: hwoo.lee
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chapters.
0:00 intro
1:25 prep
1:46 dates
2:43 prep pt 2
3:51 baking
4:30 bourbon caramel
5:25 plating + finishing
6:42 conclusion
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RECIPE • WARM DATE CAKE + BOURBON CARAMEL
serves 12
1 lb / 455 g - khawdrawy dates, or any type of fresh date, pitted (i used Honey Dates)
2 tsp / 10 g - baking soda
2.33 cups / 550 ml - boiling hot water
1 - vanilla bean (i used about 1 tsp vanilla extract)
1.5 cups / 300 g - granulated sugar
1 - egg
1 - egg yolk
2.25 cups / 270 g - all purpose flour
2 tsp / 8 g - baking powder
*the type of date matters here. i’ve used medjool (probably the most common date available) and it does not taste nearly ask good as khawdrawy or a sweeter/jammier type of date. make sure they’re fresh!!!
method
preheat oven to 350F/180C
butter a 10 x 14in glass or metal baking dish
i have a glass pyrex ___ x ___ baking dish
in a small, heat proof bowl, place dates, baking soda, and hot water
mash with a fork until dissolved and pulpy, about 5min
in a large bowl, scrape vanilla seeds out
whisk in sugar, egg, and yolk until mixture is pale yellow and is ribbon-like
stir in dates until incorporated
in another bowl, sift in flour and baking powder
fold flour into date mixture until incorporated
pour batter into baking dish
bake for about 35-45min, until an inserted skewer comes out clean
let cake sit in baking tray for 30-40min to cool before serving
cake can be stored at room temp covered in a baking dish for 1 day, 3 days in fridge
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Bourbon Sauce
5 tbsp / 70 g - unsalted butter
2 cups / 400 g - packed brown sugar
1 cup / 240 ml - heavy cream
2.5 tbsp - bourbon
any ice cream
flake salt to garnish
method
in a large saucepan, melt butter and brown sugar
once sugar is dissolved, add cream steadily, while constantly whisking
remove from heat, add whiskey
pierce the cake all over, pour half the warm sauce over the cake, letting the sauce seep into the holes
the warm sauce heats up the cake, so reheat if needed
cut cake into squares, drizzle more sauce, top with a scoop of ice cream and salt, Gjelina serves this with their ginger gelato, but i’ve eaten this with Fior di Latte, Coffee, Vanilla, and Limoncello
#datecake #moistdatecake #coffeeicecream #stickytoffeepudding #fromscratch #howto
check out my instagram (@hwoo.lee) for more detailed recipes! Instagram: hwoo.lee
____________________________
chapters.
0:00 intro
1:25 prep
1:46 dates
2:43 prep pt 2
3:51 baking
4:30 bourbon caramel
5:25 plating + finishing
6:42 conclusion
____________________________
RECIPE • WARM DATE CAKE + BOURBON CARAMEL
serves 12
1 lb / 455 g - khawdrawy dates, or any type of fresh date, pitted (i used Honey Dates)
2 tsp / 10 g - baking soda
2.33 cups / 550 ml - boiling hot water
1 - vanilla bean (i used about 1 tsp vanilla extract)
1.5 cups / 300 g - granulated sugar
1 - egg
1 - egg yolk
2.25 cups / 270 g - all purpose flour
2 tsp / 8 g - baking powder
*the type of date matters here. i’ve used medjool (probably the most common date available) and it does not taste nearly ask good as khawdrawy or a sweeter/jammier type of date. make sure they’re fresh!!!
method
preheat oven to 350F/180C
butter a 10 x 14in glass or metal baking dish
i have a glass pyrex ___ x ___ baking dish
in a small, heat proof bowl, place dates, baking soda, and hot water
mash with a fork until dissolved and pulpy, about 5min
in a large bowl, scrape vanilla seeds out
whisk in sugar, egg, and yolk until mixture is pale yellow and is ribbon-like
stir in dates until incorporated
in another bowl, sift in flour and baking powder
fold flour into date mixture until incorporated
pour batter into baking dish
bake for about 35-45min, until an inserted skewer comes out clean
let cake sit in baking tray for 30-40min to cool before serving
cake can be stored at room temp covered in a baking dish for 1 day, 3 days in fridge
__________________________
Bourbon Sauce
5 tbsp / 70 g - unsalted butter
2 cups / 400 g - packed brown sugar
1 cup / 240 ml - heavy cream
2.5 tbsp - bourbon
any ice cream
flake salt to garnish
method
in a large saucepan, melt butter and brown sugar
once sugar is dissolved, add cream steadily, while constantly whisking
remove from heat, add whiskey
pierce the cake all over, pour half the warm sauce over the cake, letting the sauce seep into the holes
the warm sauce heats up the cake, so reheat if needed
cut cake into squares, drizzle more sauce, top with a scoop of ice cream and salt, Gjelina serves this with their ginger gelato, but i’ve eaten this with Fior di Latte, Coffee, Vanilla, and Limoncello
#datecake #moistdatecake #coffeeicecream #stickytoffeepudding #fromscratch #howto
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