Dalia Dogmoch's mini sticky date Bundt cakes with a vanilla & tahini drizzle
Dalia Dogmoch's mini sticky date Bundt cakes with a vanilla & tahini drizzle
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Ingredients
Method
Preheat the oven to 180°C, gas mark 4. Grease and flour the pans. Set aside.
In a small bowl, cover the dates in a little hot water and let them soak for 10 minutes. Drain the dates and place them in a food processor and process into a paste.
Sift the flour with the baking soda, baking powder and ½ tsp fine sea salt. Set aside.
In another bowl, combine the eggs, brown sugar, melted butter and honey.
Fold in the date paste, then alternate adding the flour and milk until well combined.
Pour into the prepared pans and bake for 18-20 minutes for mini cakes, or about 35 minutes for regular sized cake. When cool enough to handle, invert onto a rack.
To make the glaze whisk the Waitrose Cooks' Ingredients Vanilla Icing with the Waitrose Cooks' Ingredients Tahini, ½ tsp fine sea salt, Waitrose Cooks' Ingredients Lebanese 7-Spice Style Blend and a little water.
Serve the cake with a generous drizzle of glaze, and top with the Waitrose Cooks' Ingredients Black Sesame Seeds.
