In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Caramel Date Finger Cake
Home Baking
Baking at home is always a joy for me as I always enjoy sharing my latest bake with loved ones, family and friends. With ‘Home Baking’ running for this week, let me entice you to go to your kitchen and ‘make and bake’ this delightful recipe Caramel Date Finger Cake. Please note if using dairy concerns you, substitute with chilled coconut oil or another non-dairy product.
Enjoy.
Bakes: 7 long or 14 halved fingers | Preparation time: 20 minutes | Cooking time: 20 minutes |Oven temperature: 180ºC
Ingredients
125 g butter
60 g brown sugar
1 egg
1 tsp vanilla paste – or essence
150 g plain flour – sifted
1 tsp baking powder
150 g dates – stoned and chopped
2 tbsp sesame seeds – pale, non toasted type
Instructions
Prepare tin
Lightly grease the sides of a 23cm x 18cm tin and line the base with non stick paper.
Make the caramel fingers
Cream butter and sugar together until pale and fluffy. Add egg and vanilla, beating well.
Sift the flour, baking powder and cinnamon into the creamed butter mixture. Stir in the dates.
To bake
Spread mixture into the prepared tin and bake in the oven for 20 minutes or so until golden and firm to the touch.
Leave in the tin to cool and when cold cut into fingers of any length desired.
Enjoy immediately or store in an airtight tin.
Jules Tips: It is important to leave in the tin to cool before cutting, as this helps the slice to hold its shape. If sesame seeds are not to your liking sprinkle over chopped nuts or seeds.
