Sticky Date Cake with Butterscotch Frosting
Makes: 1 medium Bundt cake
1 ½ cup pitted dates
1 cup hot water
1 tsp bicarbonate of soda
110-125 g nuttelex*
2 tsp vanilla
½ cup coconut sugar
1 tbs coconut cream* (use the cream the hardens on the top of a tin of coconut cream)
1 cup icing sugar mixture*
½ tsp salt (optional)
Add dates, water and bicarb to a medium pot and simmer for 2-3 minutes until thick and the dates are starting to disintegrate when you mix it.
Allow date mixture to cool for a few minutes
Preheat oven to 180oc and grease a medium Bundt tin.
Add the baking mix, eggs and vanilla to the date mixture and stir to combine.
Spoon into the Bundt tin, level the top and bake in the centre of the oven for 40-45 minutes or until it bounces back when gently pressed. You could also insert a skewer and if it comes out dry it’s cooked.
Allow to cool for 10 minutes then remove from the tin.
To make the butterscotch icing, combine the sugar, butter and cream in a medium saucepan over medium heat.
Cook, stirring, for 2 mins or until butter melts and sugar dissolves. Remove from heat.
Add the icing mixture and salt and stir to combine. Set aside for 10 mins or until icing forms a spreadable syrupy consistency.
I also like to thicken my frostings with a cake mixer to create a bit more fluff.
Spread the frosting over the cake the slice into wedges and serve…
2 cup coconut sugar
2 tbs tapioca or arrowroot
Add mixture to a high speed blender or coffee grinder and blend to create fine icing mixture.
The finer you get the mix the smoother your frostings will be.
*If dairy free is not important to you then use butter and cream for the frosting.
Rapadura sugar can be substituted for the coconut sugar but remember coconut sugar has a much lower GI making is better for insulin resistance.