Upside Down Date Cake
Upside Down Date Cake

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, upside down date cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

A Middle Eastern classic cake, tweaked to perfection! Soft and moist vanilla cake topped with lightly candied black dates. Serve warm for the ultimate comfort!

Upside Down Date Cake is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Upside Down Date Cake is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have upside down date cake using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Upside Down Date Cake:
  1. Prepare Syrup
  2. Get 20-25 dates
  3. Get 4.5 tbsp Unsalted butter (room temperature)
  4. Get 120 g light brown sugar
  5. Prepare 1 tbsp Honey
  6. Prepare Juice of half a lemon
  7. Make ready Cake base
  8. Take 215 g Self raising flour
  9. Prepare 3 Eggs
  10. Take 2.5 tsp Baking powder
  11. Get 2 tsp Cinnamon
  12. Prepare Pinch salt
  13. Take 325 g Caster sugar
  14. Prepare 2/3 tsp Vanilla extract
  15. Take 160 ml Whole milk

This one tops a medjool-date studded cake with a vibrant kumquat marmalade and a Cognac mascarpone. It can be served warm for dessert, or at room temperature for. An upside-down cake is a cake that is baked in a single pan with its toppings at the bottom of the pan, hence "upside-down". Then, when removed from the oven, the upside-down preparation is de-panned onto a serving plate, thus righting it, and serving it right-side up.

Instructions to make Upside Down Date Cake:
  1. Preheat oven to 175 degrees
  2. Make the syrup by bringing together butter, light brown sugar, honey and lemon juice to a simmer on the hob. Once simmering, reduce the heat and leave for a minute.
  3. Add the syrup to the cake tin. Aim to use a tin with an attached base.
  4. Cut the dates in half lengthways and remove the stone.
  5. Place the dates skin side touching the syrup in concentric circles. Keep them tightly packed side by side.
  6. Start making the cake mixture by adding together all the dry ingredients apart from the caster sugar in a mixing bowl.
  7. In a separate mixing bowl, whisk together the eggs and sugar until light and creamy. Add the vanilla extract.
  8. Add three quarters of the milk to the eggs and sugar mixture. Mix well.
  9. Add the dry ingredients mixture in three batches to the eggs and sugar mixture. Mix well after each addition. Aim for a mixture which slowly falls off the spoon. If the mixture is too thick, add the remaining milk.
  10. Add cake mixture on top of the dates and syrup.
  11. Bake for 60 - 70 mins in the preheated oven (175 degrees Celsius). A skewer inserted into the middle should come out clean.
  12. Leave to cool for 2 - 3 mins then turn upside down on a wire rack then serve on a plate.

Your dessert world is about to be turned upside-down. A Middle Eastern classic cake, tweaked to perfection! Soft and moist vanilla cake topped with lightly candied black dates. Serve warm for the ultimate This cake is the Middle East's answer to pineapple upside down cake! With the area's rich resources in palm trees and bountiful produce of dates, it.

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