For the Topping
- 60g unsalted butter
- 60g light brown sugar
- 4 medjool dates cut in half lengthways
- 3 canned pineapple rings
- 2 - 3 tablespoons of runny honey ( optional serving)
For the cake
- 125g unsalted butter
- 125g dark brown sugar
- 1tsp vanilla extract
- 2 medium eggs
- 75g self raising wholemeal flour
- 50g white self-raising flour
- 4 medjool dates roughly chopped
- 1tbs pineapple juice syrup from the canned pineapples
Pre heat the oven to 170C fan. Grease and line a 18cm/7ins round cake tin or Tarte tatin tin. Do no use a loose bottomed cake tin or you will lose all the lovely syrup.
Make the topping first.
Melt the butter and sugar in a saucepan over a medium heat. Stir continuously until all the butter and sugar have dissolved. When it starts to bubble, simmer for a few minutes. Then take off the heat to cool a little.
Pour the syrup into the cake tin ensuring the base is evenly coated. Arrange the dates, cut side up, and the pineapple slices evenly on top of the sauce.
Using an electric mixer, beat the butter and sugar together until light and creamy. Add the vanilla extract, then gradually add the eggs one at a time. Mix until well combined. Add a little flour between each egg to help prevent curdling.
Fold in the remaining flours and chopped dates. It helps to toss the chopped dates in flour to help separate the pieces so that they spread evenly throughout the cake batter. Add the pineapple juice. Mix until well combined.
Spoon the mixture evenly over the date and pineapple topping.
Bake for 30 – 35 mins in the centre of the oven. Or until baked. Testing the centre of the cake until it comes out clean. Place a baking tray underneath to catch any syrup that may ooze out over the tin.
Take out of the oven and leave to cool a little before turning out onto a serving plate.
Optional. Serve with a drizzle of runny honey while still warm.