By Chef Faisal Prep/cook: 1hr – Serves: 4–6
For the Caramel Sauce:
1 cup white sugar
2 tbsp Benna butter
1⁄2 cup Benna whole milk
1/3 cup cooking cream
for the date cake
1 cup all-purpose flour
1 tsp baking powder
1⁄2 tsp baking soda
pinch sea salt
1⁄4 tsp cinnamon powder
1⁄4 tsp nutmeg powder
2 large eggs
1⁄4 cup white sugar
100g butter
1/3 cup brown sugar
150g dates paste
60g date cubes
for the mixed berry compote
100g frozen raspberries
100g frozen blueberries
100g frozen strawberries
1⁄2 cup white sugar
20ml apple cider vinegar
for plating
550g dates cake
250g mixed berry compote
2g rose petals
for the caramel sauce
In a cooking pot, melt white sugar until it turns brown. Add butter and beat well. Stir in cooking cream and remove from heat.
Add milk and whisk well.
for the date cake
Preheat the oven to 175°C. In a mixing bowl, combine baking powder, baking soda, all-purpose flour, nutmeg, cinnamon, and sea salt. Strain well.
In a dough mixer, beat butter, white sugar, and eggs until smooth. Add date paste and mix well.
Gradually add the strained flour mixture and dates cubes. Mix well. Pour the cake mix into a round mould brushed with butter and lined with baking paper and bake for 40 minutes.
for the mixed berry compote
In a saucepan, combine all ingredients and cook on medium heat for 10 minutes.
for plating and serving
Place the whole cake on a plate. Spread the mixed berry compote on
top. Decorate with rose petals. Cut into quarters to serve.
