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Prep time
20 minutes
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Cook time
35 minutes
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Serves
6
Author Notes
I remember reading this recipe with my Mum, which we adapted slightly from Melissa Hemsley. We not only had enormous fun making it, but in gorging on it afterwards.🥄 Jammy bites of (borderline molasses) Medjool dates that burst in amongst a toffee-like cake. It's the epitome of cosiness, and yes you can even dare bake it at the height of summer. To me this could be the unsung sibling to the sticky toffee pudding. —studious_foodie
Ingredients
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100 grams
Salted Butter (warmed to room temp)
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250 grams
Pitted (yet plump) Medjool Dates
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200 grams
Ground Almonds
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3
Medium Eggs
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220 grams
Buckwheat Flour
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1 teaspoon
Bicarbonate of Soda
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3-4 tablespoons
Demerara sugar
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5-6 tablespoons
Maple Syrup
Directions
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Preheat the oven to 190C. Grease a baking dish (the best for this bake would have sloping sides, you can watch the top swell wonderfully and crack rustically under the orange oven glow).
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Soak the dates in 300ml of hot water (just boiled) for around 10 minutes and drain. (Preserving the saccharine liquid).
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Pour the date water into a food processor along with the butter and almonds. Blend until smooth.
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Meanwhile, if you have a spare pair of curious kitchen hands, plop the saturated dates onto a sturdy board and roughly chop.
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Now ooze in the eggs, add the buckwheat flour and bicarbonate of soda into the food processor. Once again, blitz until velvety.
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Now fold in the treacly wedges of date, all the time listening intently (in a quiet kitchen) to the soft slush of the batter being stirred by the spatula.
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Pour the mix into the prepared baking tray, and just before placing into a toasty oven to bake for 35 minutes, sprinkle with demerara sugar for a crunchy top.
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Once out of the oven pierce with a skewer and drizzle the maple syrup.
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