Ingredients
- flour: 250 g
- muscovado sugar: 250 g
- baking powder: 1.5 tsp
- salt: 0.5 tsp
- ground cinnamon: 1 tsp
- baking soda: 0.5 tsp
- butter (room temperature): 220 g
- sour cream: 150 g
- vanilla powder: 1 tsp
- eggs: 3 piece(s)
- Medjool dates, diced: 170 g
- muscovado sugar: 120 g
- vanilla powder: 1 tsp
- diced butter: 90 g
- sour cream : 125 g
- salt: 2 pinch(es)
- dates: 1 handfull(s)
Preparation
Step 1
Pre-heat your oven to 180°C on upper and lower heat.
Step 2
In a bowl sift together the flour, sugar, baking powder, cinnamon, salt and baking soda.
Step 3
Stir in the butter until everything becomes a unifrom mass.
Step 4
Whisk in the sour cream and vanilla powder for a few seconds.
Step 5
Stir in the eggs one at a time.
Step 6
Fold the dates under and pour the batter into a baking pan that has been greased and coated with flour. Bake for 40-50 minutes and check with a tooth pick whether the cake is ready.
Step 7
Let the cake cool off completely, then take it out of the pan and cover it completely with sauce.
Step 8
For the sauce simply heat and stir togetehr sugar, salt and butter in a pot.
Step 9
Remove from the stove and fold under vanilla powder and sour cream.
Step 10
Let the sauce cool off a bit and pour it over the cake. Garnish with some torn apart dates and coarse sea salt.
