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Sticky date cake with Ginger

August 12, 2016
Sticky date cake


Recently I was in the process of moving my web space when I came across a few recipes from my archives that I have always loved. But it has been a while since I tried them. I smiled to myself when I  realised that my own space has now become a compilation for my own referral and I am able to challenge myself to achieve higher milestones from what I have left behind as a bread crumb trial.

I also love to bake to seek the simple pleasures of life. It is a whimsical feeling and an absolute joyous moment when the outcome surpasses my expectation.

We all need an alibi, an industry if you may call it or a hobby if you prefer but something that really defines us, where we are in the flow and everything else seems to stop to just let us tarry on, I find my kick, my mojo in baking, just a personal dare to myself to fire up the oven and give it a go. Whenever I browse a recipe and get a positive vive from it, I immediately bookmark it mentally and definitely love the challenge to give it a try.

sticky date cake


The sticky date pudding: cake is a classic Aussie dessert and is one of my favourites. I had made it long time back and the calling returned with extra dose of fervour and excitement. The recipe was lingering in my mind  for a while  & I had to bake it. When I had a look at the well-known Taste Mag of last month’s edition. I simply couldn’t resist the twist of adding spice and ginger to the cake. I actually skipped the spice part and replaced it with orange zest. I remember the first time when I had made this dessert was after our return to China visiting Australia for a short trip and trying this dessert in a nice cafe. The dates in cake makes it absolutely moist and the warm caramel sauce drizzled on it gives it an extra spark.


sticky date cake-3

sticky date cake-4

Another heavenly and easy recipe that I often miss is the Florentines. These are so delicious that melt in your mouth and the chocolate coating with the nuts is heavenly.

This is also one  of the recipe revisited from my archives. Now that my boys have grown up and they have started admiring the tastes and I get an extra spur to make. I have always felt therapeutic  standing in the kitchen and whipping and whisking. Yes !!! That sounds bit strange because  friends who know me  personally are very aware that I try to cut down on sweets and literally watch what I eat.  Well I can’t stop playing  with sugar and butter. I have  always made a sincere effort to cut down on the unwanted sugar or the extra butter in recipes I feel won’t make any difference to the taste.
Coming to the florentine recipe, this is one of the divine recipe adapted from Superfoodideas in 2008, I had  loved these journal so much that I used to subscribe it regularly to be delivered while we were posted overseas.

sticky date cake


Here is the recipe for Sticky date cake and the florentine recipe is my archives

Sticky date cake with Ginger and Orange zest
Recipe Type: Dessert
Author: Shibani of Pearlsofeast
  • 50g butter melted
  • 1 cup dates (dry or Medjool)
  • 1 tsp soda
  • 1/2 cup Brown Sugar or more if u need
  • 1/2 tsp ginger powder or grated fresh ginger
  • 1 tsp orange zest
  • 1 cup plain flour
  • 1 cup boiling water
  • 1 egg
  1. Place the dates, water and bicarbonate of soda in a bowl and set aside for 5 minutes.
  2. Place the date mixture, butter and sugar in a food processor and process until well combined. Add the egg ,ginger powder and zest. Mix it well.
  3. Add flour and process until just combined.
  4. Pour the mixture into a bundt pan lightly greased and dusted with flour. Bake for 30 to 35 minutes in preheated oven of 180’C or until cooked when tested with a skewer.
  5. Allow to cool in tin for 10 minutes before turning out onto a wire rack. Meanwhile make the caramel sauce. Drizzle half of the sauce on the cake and reserve the rest for serving it with the slice.
Caramel Sauce[br][br]50 butter[br]1/2 brown sugar[br]2 tsp golden syrup[br]1 tsp Orange zest[br][br]Heat a sauce pan and add butter, sugar and golden syrup. Stir it on a low heat until the sugar is dissolved. Cook for 5 to 7 minutes to get the consistency and finally add Orange zest.

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