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Sticky date and custard 'poke' cake
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Prep Time:
80 minutes
Cook Time:
70 minutes
Total Time:
150 minutes
Impress your friends with a decadent sticky date cake topped with creamy maple syrup goodness.
Ingredients:
  • 300g (2 cups) pitted dried dates, coarsely chopped
  • 375ml (1 1/2 cups) boiling water
  • 3.13 gm bicarbonate of soda
  • 125g butter, at room temperature, chopped
  • 160g (1 cup, lightly packed) brown sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 2.50 gm ground ginger
  • Maple syrup, to drizzle
  • 50g (1/3 cup) custard powder
  • 500ml (2 cups) milk
  • 125ml (1/2 cup) pouring cream
  • 3 egg whites
  • 120g (2/3 cup, lightly packed) brown sugar
Instructions:
  • 1. Preheat your oven to 170C/150C fan forced. Grease a 7cm-deep, 20cm square cake pan and line it with baking paper, leaving some hanging over the sides. In a heatproof bowl, combine the chopped dates with boiling water and bicarb. Allow it to sit for 20 minutes until slightly cooled. Then, transfer the mixture to a food processor and process until nearly smooth.
  • In a bowl, transform the butter and sugar into a pale and creamy mixture using electric beaters. Gradually add the eggs one at a time, making sure to beat well after each addition. Gently fold in the date mixture using a large metal spoon. Then sift in the flour and ginger, stirring until fully combined.
  • Pour the batter into the pan. Bake for 1 hour 5 minutes or until a skewer comes out clean when inserted into the center. Allow to cool in the pan for 30 minutes.
  • For the custard, whisk together custard powder and caster sugar in a saucepan. Slowly pour in the milk while stirring until smooth. Mix in the cream. Cook over medium-low heat until the custard boils and thickens. Simmer and stir for 30 seconds until very thick.
  • Quickly use the end of a round-handled wooden spoon to poke holes in the cake. Make sure to wipe the spoon clean as needed. Pour half of the custard over the cake and into the holes. Tap the pan gently to fill the holes, then spread the custard into the holes and over the top using a spatula. Reserve the remaining custard by pressing plastic wrap over the surface to prevent a skin from forming.
  • Preheat the oven to 220C/200C fan forced. In a clean, dry bowl, use electric beaters to whip the egg whites until soft peaks form. Gradually add the brown sugar, beating well after each addition until dissolved.
  • Gently transfer the cake onto a baking tray using the baking paper. Spread meringue on top and bake for 2-3 minutes until lightly browned. Serve with the extra custard and maple syrup on the side.

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