spiced sticky date, caramel and star-anise cakes
- 2 cups (360g) fresh dates, pitted and chopped
- 1½ cups (375ml) boiling water
- 1½ teaspoons bicarbonate of (baking) soda
- 150g unsalted butter, chopped
- 1 cup (170g) brown sugar
- 3 eggs
- 1½ cups (225g) self-raising (self-rising) flour
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spice
- 1⅓ cups (400g) store-bought dulce de leche
- star-anise, for decorating
- Preheat oven to 160°C (325°F). Line 2 lightly greased 12cm round cake tins with non-stick baking paper, allowing an extra 2cm of paper to overhang at the top of each tin.
- Place the dates, water and bicarbonate of soda in a bowl and set aside for 10 minutes to soften slightly.
- 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. 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. 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+. Serves 6–8.
+ Remove the star-anise before eating.
donna hay team
Hi Chrissy, the cake tin should be 2 x 12cm round cake tins as the recipe suggests. We do however say in the recipe to line the tin 2cm above the rim of the cake as it is a generous amount of cake batter to bake a tall cake. The DH team
I found that the mixture didn’t fit into 2 x 12cm tins, is this right?
Can someone please confirm the Tin size? I think there is too much mix for 2x13. I made 3x 10 and 1 x20. tastes amazing anyway.