Start this recipe by placing the dates, rum, espresso and water into a saucepan and cook down for 5 minutes. Allow to cool down completely. In a bowl, mix together the flours, baking soda, spices and salt then put aside. In another bowl, beat together the butter and sugar till light then beat in the eggs. Next, fold in the date puree followed by the flour mixture. Pour the mixture into a 24cm round cake tin lined with baking paper and bake in the oven at 165`c for an hour. When the cake is ready and cooling down, make the caramel sauce by cooking together the sugar and water for about 6 minutes until the sugar goes golden. Remove off the heat, stir in the cream and continue to cook on a low heat to remove any lumps of caramel. Serve the date cake cut into wedges and with the caramel sauce poured over the top.

Serves 12

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