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Sticky Date Upside Down Cake (aka Caramel Upside Down Cake)

Prep Time40 mins
Cook Time35 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Sticky Date Cake

  • 1 serve Caramel see recipe below- want it runny not firm
  • 6 Eggs separated and at room temperature
  • 1 cup Dates
  • 1/2 cup boiling water
  • Dash Bi-carb soda
  • 3 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 3/4 cup Coconut Flour
  • 3 teaspoons Baking Powder
  • 1 1/2 teaspoons Ground Ginger

Caramel

  • 1 can Coconut Cream- no need to drain can or place in fridge
  • 1/2 Cup Maple Syrup
  • dash of salt
  • 2 teaspoons vanilla extract

Instructions

Sticky Date Cake

  • Preheat oven to 175C/350F
  • Place the dates in a bowl and cover with boiling water and the bi-carb.
  • Allow to soften for 20 minutes.
  • Place softened dates in a blender and purée to form a date paste.
  • Grease a normal round 20cm/8inch cake tin.
  • DO NOT use a spring form tin or line with baking paper.
  • Pour warmed, runny caramel over bottom of cake tin, ensuring the entire surface is covered.
  • Place the 6 eggs whites in the bowl of a kitchen stand fitted with a whisk attachment.
  • Whisk on medium/high until soft peaks form then gradually add the maple syrup, 1 tablespoon at a time
  • Whilst still whisking on medium/high, gradually add the date purée and vanilla extract.
  • Add the egg yolks and whisk until combined.
  • Sift the dry ingredients together.
  • Add the dry ingredients to egg mixture and whisk on medium until combined. Gently pour cake mixture into the cake pan over the caramel, being careful not to mix the caramel into the cake.
  • Bake cake for 30-35 minutes, or until cake is cooked through.
  • Remove the cake from the oven and leave in the tin for 15 minutes.
  • Run a knife around the edge of the cake, and turn cake out onto serving plate.
  • The caramel may need to be spread out over the cake once turned.
  • Can be served warm or cold... and whipped coconut cream is a nice accompaniment!

Caramel

  • Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
  • Bring mixture to boil, then reduce to medium heat.
  • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
  • This will take 15-25 minutes (depending on your stove and the quality of the coconut cream)
  • Add vanilla and stir.
  • The caramel will be dark golden in colour and delicious.
  • The caramel needs to be runny.