Date and honey cake

It’s cold, I am cold and I’ve got a cold. I want to eat and drink sweet treats, to temporarily soothe my sore throat, and I want warm and comforting food, so I feel like I am getting fixed. I have dates and honey, and I want to make something rich with them. And I want it to taste like caramel.

So I chop the dates, dice some butter and cream it with soft dark brown sugar. Add some eggs, honey and flour, mix it all up and chuck it in the oven for a little while. I patiently wait for it to be ready, for the top to crack so to tell me we are nearly there, for the whole thing to be springy and make our house smell like it’s Christmas all over again. Then out of the oven, drizzle some honey, let it cool down because patience is the key…. cut a couple of slices, get a fork and start enjoying this moist cake that tastes not just like caramel, but just like a sticky toffee pudding.


150g dates, pitted and roughly chopped
100g unsalted butter, at room temperature
100g soft dark brown sugar
175g self-raising gluten-free flour
2 tbsp honey, plus 1 tbsp to drizzle
3 free-range medium eggs

1.Preheat the oven to 180C/350F. Grease and line a 450g (1lb) loaf tin.
2. Cream the butter and the sugar, until pale. Add the dates, honey and eggs and whisk vigorously. Fold in the flour.
3. Turn into the prepared tin and bake in the oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
4. While the cake is still warm, gently heat the remaining honey and pour over the cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.









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