Sticky Date Upside-Down Cake

I write this to you from a very high altitude. No, I'm not climbing a mountain; I'm wearing my new heels! I have been in search of a pair of neon yellow green high heels... surprisingly they are very hard to come by (doesn't everyone want a flash back to the Collette loving, neon Lycra wearing pre-teen days of the early nineties? - apparently not!). When I asked for them at shoe shops they gave me a slightly odd look. They gave me an even weirder look when 4yo H stormed into the shop requesting them.

The problem with (trying to) wear new super high heels, when you spend most of your day in runners or thongs, is that you can't! Can't walk, can't dance, can't even stand... and all with the threat of nose bleeds from being up so high. These wonderful heels are so high that my calf muscles are too short and I can't even straighten my legs! It's not very elegant!

The lengths we go to for fashion!

My homework for the next 3 weeks: nightly heel wearing and calf stretching! I'm sure they'll look awesome with my new onesie pajamas!

This cake is another take on the sticky date genre but this way there's enough to share! It’s great as a warm dessert, but just as delicious cold.

STICKY DATE UPSIDE DOWN CAKE (aka CARAMEL UPSIDE DOWN CAKE)

INGREDIENTS

1 serve Caramel (see recipe below)- want it runny not firm

6 eggs, separated and at room temperature

1 cup dates

1/2 cup boiling water

Dash bi-carb soda

3 Tablespoons Maple Syrup

2 teaspoons vanilla extract

3/4 cup Coconut Flour

3 teaspoons baking powder

1 1/2 teaspoons Ground Ginger

INSTRUCTIONS

Preheat oven to 175C/350F

Place dates in a bowl and cover with boiling water and the bi-carb.

Allow to soften for 20 minutes.

Place softened dates in a blender and purée to form a date paste.

Grease a normal round 20cm/8inch cake tin.

DO NOT use a spring form tin or line with baking paper.

Pour warmed, runny caramel over bottom of cake tin, ensuring the entire surface is covered.

Place the 6 eggs whites in the bowl of a kitchen stand fitted with a whisk attachment.

Whisk on high until soft leaks form then gradually add the maple syrup.

Whilst still whisking on high, gradually add the date purée and vanilla extract.

Add the egg yolks and whisk until combined.

Sift the dry ingredients together.

Add the dry ingredients to egg mixture and whisk on medium until combined. Gently pour cake mixture into the cake pan over the caramel, being careful not to mix the caramel into the cake.

Bake cake for 30-35 minutes, or until cake is cooked through.

Remove the cake from the oven and leave in the tin for 15 minutes.

Run a knife around the edge of the cake, and turn cake out onto serving plate.

The caramel may need to be spread out over the cake once turned.

Can be served warm or cold... and whipped coconut cream is a nice accompaniment!

CARAMEL SAUCE

INGREDIENTS

1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2hours. This should measure 1 1/2 cups.

1/2 Cup Maple Syrup (honey can also be used)

dash of salt

2 teaspoons vanilla extract

INSTRUCTIONS 

Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.

Bring mixture to boil, then reduce to medium heat.

Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning.

This will take 20-25 minutes.

Add vanilla and stir

The caramel will be dark golden in colour and delicious.

The caramel need to be runny.