Slightly Sticky Date Cakes

Makes 5 individual cakes double recipe for a 20cm cake

These cakes have always been perceived as an indulgence but actually, the sugar in these cakes comes mainly from natural fruit. These cakes have only a moderate amount of butter and are light but with a complex flavour. I love these cakes as they or served with a little sweetened, stem ginger-flecked cream but when winter comes round and you want something a little more indulgent try it with the jaggery walnut toffee sauce. Jaggery is the healthiest sugar option as it is completely unrefined and absolutely full of minerals. This cake is ideal for vata and will also not imbalance pitta but is a little too rich for kapha.

80g fresh dates, pitted and chopped
45g prunes, pitted and chopped
½ tsp. bicarbonate of soda
40g butter, room temperature plus extra for greasing moulds
55g Demerera or other natural brown sugar
75g self raising flour
55gg sugar
1 egg
½ tsp. vanilla essence

Jaggery and walnut toffee sauce
120g double cream
60g jaggery, coarsely grated or chopped or to taste
2 tsp. butter
Pinch of salt
Handful of walnut halves

Preheat the oven to 160C.

Place the dates, prunes and 150ml water in a saucepan and cook for 4-5 minutes or until soft. Add the bicarbonate of soda and take off the heat. Blend to a fine puree.

Whisk together the butter and the sugar until creamy. Add the egg and whisk to incorporate. Stir in the date puree and then follow with flour.

Butter 6 small dariole moulds or muffin moulds well and spoon in about 2 tbs. of the batter into each. Place in the oven and bake for 25-30 minutes or until a toothpick comes out clean.

Melt the jaggery in a small saucepan with a big splash of water. Once it has melted and most of the water has evaporated add your cream, butter, walnuts and salt and simmer until it is a light syrup. Pour straight over the cakes and serve.