Description
This Date Custard Cake is a delightful dessert combining the rich sweetness of dates with a luscious homemade custard topping. Soft, moist, and full of deep caramel flavors, this cake is perfect for special occasions or a comforting treat. The date-infused cake pairs wonderfully with the creamy, buttery custard sauce, offering a Middle Eastern-inspired twist on a classic dessert.
Ingredients
Scale
Cake Ingredients
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Custard Topping Ingredients
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dates: Place the chopped dates in a bowl, pour boiling water over them, and stir in the baking soda. Let the mixture sit for 10 minutes to soften the dates and allow them to absorb the liquid.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix well.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, stirring gently to combine without overmixing. Then fold in the softened dates along with their soaking liquid until just combined.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish and pour in the batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Custard Topping: While the cake is baking, combine brown sugar, heavy cream, and butter in a small saucepan over medium heat. Stir continuously until the mixture boils and thickens slightly, about 3 to 4 minutes. Remove from heat and stir in vanilla extract.
- Add Custard to Cake: Once the cake is baked, pour the warm custard sauce evenly over the cake. Allow to cool slightly so the custard sets before slicing.
Notes
- Serve the cake warm with whipped cream or vanilla ice cream for an extra indulgent dessert.
- Using Medjool dates yields the best soft texture and rich flavor.
- You can substitute heavy cream in the custard topping with coconut cream for a dairy-free alternative, adjusting the fat content slightly.
- Ensure the baking dish is greased well to prevent the cake from sticking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: Middle Eastern-Inspired, European
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 34 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg