Spiced Sticky Date, Caramel, and Star Anise Cake

By Donna Hay
February 9, 2017
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Author Notes: Remove the star anise before eating.

Donna Hay

Serves: 6 to 8

  • 2 cups (360 grams) fresh dates, pitted and chopped
  • 1 1/2 cups (375 ml) boiling water
  • 1 1/2 teaspoons baking soda
  • 150 grams (about 1 stick and 3 tablespoons) unsalted butter
  • 1 cup (170 grams) brown sugar
  • 3 eggs
  • 1 1/2 cups (225 grams) self-rising flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons mixed spice (pumpkin pie spice is a fine substitute)
  • 1 1/3 cups (400 grams) store-bought dulce de leche
  1. Preheat oven to 160°C (325°F). Line 2 lightly greased 12-centimeter round cake tins with non-stick baking paper, allowing an extra 2 centimeters of paper to overhang at the top of each tin.
  2. Place the dates, water and bicarbonate of soda in a bowl and set aside for 10 minutes to soften slightly.
  3. Place the date mixture, butter, and sugar in a food processor and process until well-combined. Add the eggs, flour, cinnamon, and mixed spice and process until just combined. Divide the mixture between the prepared tins.
  4. Cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  5. Trim the top off each cake and place each on a cake stand. Using a small palette knife, spread the dulce de leche around the top and sides of the cakes. Decorate the tops with star anise

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