Date and Caramel Cake

5 from 1 vote

Date and Caramel Cake is a soft and fluffy caramel cake with a chewy caramel and date puree filling and a caramel and date frosting.

Prep Time40

Cook Time30

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings: Pieces

Calories: 591kcal

Preheat the oven to 160°C (325°F) and grease and line a 20cm round spring form cake pan with non stick cooking spray and baking paper and set aside.
Cream the butter, brown sugar and sugar until light in colour.
Add in the eggs, vanilla, milk, Greek yoghurt and melted butter and beat until combined.
Finally fold in the flour and baking powder and pour into the prepared pan.
Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean
Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Next make the filling.

Warm the milk to boiling point.
Place the sugar in a heavy bottomed saucepan and cook over a medium heat, stirring occasionally until the sugar melts and starts to turn to an amber colour.
Add in the butter and stir constantly. Pour in the warm milk abs continue stirring for another two minutes.
Remove from the heat and add in the vanilla, chopped dates and salt and stir through.
Leave to cool. It will harden as it cools so stir it every few minutes. When the mixture is firm enough to hold but not too hard to spread, this is when you want to put in the middle of the cake.
Halve the cake as evenly as possible. Make sure the two halves are cool and the tops are level. Spread the caramel filling over one of the cakes in an even layer and top with the remaining cake.

In a saucepan over a medium heat, place the water and dates and bring to the boil. Boil until the mixture becomes a mushy, thick mixture.
Take off the heat and add in the cinnamon, vanilla and maple syrup and stir.
Allow to cool completely.
Beat the butter until smooth.
Add in the date mixture and 1 cup of icing sugar and beat until smooth.
Add in the remaining icing sugar and beat until smooth.
If the mixture is too runny to spread on the cake, lace in the fridge to set the butter.
Spread over the tops and sides of the cake and spread the frosting as smooth as possible.

Place the coconut oil, maple syrup, vanilla and salt in a fry pan over a medium heat and cook.
Add in the roasted hazelnuts and fry, stirring constantly.
All the hazelnuts should be coated in the mixture and become sticky.
I cooked for around 3-5 minutes.
Take off the heat and pour onto a sheet of baking paper so they don't stick to any surface.
Decorate the cake with the roasted hazelnuts however you like and devour!