Red date cake recipe from Win Son Bakery: A delicious treat

Ingredients for Win Son Bakery's red date cake

• 85 g unsalted butter, room temperature, plus more for the pan

• 170 g pitted dried red dates, coarsely chopped

• 2.5 ml baking soda

• 156 g plain flour

• 10 ml baking powder

• 5 ml salt

• 150 g caster sugar

• 2.5 ml vanilla extract

• 2 large eggs

• 4 whole pitted dried red dates

• 60 ml double cream

• 60 g unsalted butter

• 50 g dark brown sugar, packed

• 5 ml salt

How to make Win Son Bakery's red date cake

1. Preheat the oven to 180°C (fan 160°C). Butter a 23 cm (9-inch) diameter springform pan and set aside.

2. In a small saucepan, bring the dates, baking soda, and 180 ml of water to a boil, stirring constantly. Reduce the heat and simmer, stirring occasionally, until the water is almost completely evaporated, about 3 minutes. Allow to cool.

3. Sift the flour into a medium bowl and mix in the baking powder and salt.

4. In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar, vanilla, and the remaining 85 g of butter until light and fluffy, about 3 minutes.

5. Add the eggs one at a time, beating well after each addition, until the mixture is very light and airy, approximately 3 minutes.

6. Reduce the mixer speed to low, add half of the dry ingredients, and beat until just incorporated.

7. Mix in the cooled date mixture, then add the remaining dry ingredients and beat until just combined.

8. Pour the batter into the prepared pan and smooth the surface to create an even layer.

9. Bake the cake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.

10. While the cake is baking, prepare the glaze. Slice each date in half lengthwise, then thinly slice each half into strips. Place the strips in a small bowl and pour in 120 ml of boiling water to cover. Allow to soak.

11. In a small saucepan, combine the cream, butter, brown sugar, and salt. Cook over low heat, stirring occasionally and breaking up the sugar as needed, until the butter is melted, about 5 minutes.

12. Increase the heat slightly to bring the mixture just to a simmer and cook, stirring, until the glaze thickens slightly, about 5 minutes.

13. Remove from heat and let the glaze cool until it thickens further but remains pourable, about 15 minutes.

14. Once the cake has cooled, remove it from the springform pan and slide it onto a serving platter or large plate.

15. Arrange the drained date strips along the edge of the cake so they resemble spokes on a wheel.

16. Carefully drizzle the warm glaze over the cake, allowing it to drip over the edges.

17. Let the cake cool completely before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.