Spiced Date Cakes with Miso Caramel Sauce
Dessert

Spiced Date Cakes

with Miso Caramel Sauce

45 MIN
$12.99 4 Servings
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From the Test Kitchen

These delicious little cakes are packed with flavor thanks to rich, sweet dates, which we're mashing into a paste before adding to our batter—also made with date syrup, butter, and a blend of warming spices like cinnamon and ginger. For a savory finish, we're topping it with a brown sugar-miso caramel sauce just before serving.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Spiced Date Cakes with Miso Caramel Sauce
Title
  • 2 oz Dried Medjool Dates
  • 2 oz Salted Butter
  • 1 tsp Baking Powder
  • ⅔ cup All-Purpose Flour
  • 5 Tbsps Light Brown Sugar
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 Tbsp Sugar
  • 1 Pasture-Raised Egg
  • 2 tsps Date Syrup
  • ¼ cup Cream
  • 1 Tbsp Sweet White Miso Paste
step-by-step
instructions
Prepare & rehydrate the dates
1 Prepare & rehydrate the dates
  1. Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease four 5-ounce ramekins (or 4 rounds of a muffin pan). Pit and finely chop the dates; place in a large bowl. Add 1 cup of hot water and set aside to rehydrate at least 5 minutes.
Mix the dry ingredients
2 Mix the dry ingredients

Small dice half the butter. Place in the refrigerator until ready to use. In a bowl, combine the granulated sugar, warming spices, baking powder, 1/2 cup of the flour (you will have extra), and a pinch of salt. Add the diced butter. Using your hands, mix until mostly combined and the mixture resembles sand.

Make the batter & bake the cakes
3 Make the batter & bake the cakes

Reserving 1/4 cup of the water, drain the rehydrated dates and return to the bowl. Using a fork, mash until a coarse paste is formed. Add the reserved water, date syrup, and egg; whisk to thoroughly combine. Add the dry ingredients and whisk to combine. Transfer to the prepared ramekins (or muffin pan). Bake 21 to 23 minutes (or 17 to 19 minutes for a muffin pan), or until the cakes are set and cooked through (a toothpick inserted into the middle should come out clean). Remove from the oven and let cool at least 2 minutes.

Make the sauce & serve your dish
4 Make the sauce & serve your dish

Meanwhile, in a small pot, combine the brown sugar, miso paste, and remaining butter. Cook on medium-high, whisking frequently, 2 to 4 minutes, or until melted and combined. Turn off the heat; add 2 tablespoons of the cream (you will have extra). Whisk to thoroughly combine. Let cool at least 2 minutes before serving. Serve the baked cakes topped with the sauce. Enjoy!

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Spiced Date Cakes

Prepare & rehydrate the dates
1 Prepare & rehydrate the dates
  1. Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease four 5-ounce ramekins (or 4 rounds of a muffin pan). Pit and finely chop the dates; place in a large bowl. Add 1 cup of hot water and set aside to rehydrate at least 5 minutes.
2 Mix the dry ingredients

Small dice half the butter. Place in the refrigerator until ready to use. In a bowl, combine the granulated sugar, warming spices, baking powder, 1/2 cup of the flour (you will have extra), and a pinch of salt. Add the diced butter. Using your hands, mix until mostly combined and the mixture resembles sand.

Mix the dry ingredients
Make the batter & bake the cakes
3 Make the batter & bake the cakes

Reserving 1/4 cup of the water, drain the rehydrated dates and return to the bowl. Using a fork, mash until a coarse paste is formed. Add the reserved water, date syrup, and egg; whisk to thoroughly combine. Add the dry ingredients and whisk to combine. Transfer to the prepared ramekins (or muffin pan). Bake 21 to 23 minutes (or 17 to 19 minutes for a muffin pan), or until the cakes are set and cooked through (a toothpick inserted into the middle should come out clean). Remove from the oven and let cool at least 2 minutes.

4 Make the sauce & serve your dish

Meanwhile, in a small pot, combine the brown sugar, miso paste, and remaining butter. Cook on medium-high, whisking frequently, 2 to 4 minutes, or until melted and combined. Turn off the heat; add 2 tablespoons of the cream (you will have extra). Whisk to thoroughly combine. Let cool at least 2 minutes before serving. Serve the baked cakes topped with the sauce. Enjoy!

Make the sauce & serve your dish
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