Caramel Finger Cake

Being a great fan of something sweet with my mid morning coffee or afternoon tea (yes, still love the tradition of afternoon tea!) these delicious caramel tasting fingers of cake, full of sticky dates are a definite must. Extremely easy to make and will keep fresh 2-3 days when stored in a plastic container – that’s if they have not been consumed immediately after baking.

If using dairy concerns you do substitute with chilled coconut oil or another non-dairy product.

7 long or 14 halved fingers

20 minutes

180º C

Ingredients

125g butter
60g brown sugar
1 egg
1 tsp vanilla paste

- or essence
150g plain flour

- sifted
1 tsp baking powder
150g dates

- stoned and chopped
2 tbsp sesame seeds

- pale, non toasted type

Instructions

Prepare tin:
01 Lightly grease the sides of a 23cm x 18cm tin and line the base with non stick paper.
Make the caramel fingers:
02 Cream butter and sugar together until pale and fluffy. Add egg and vanilla, beating well.
03 Sift the flour, baking powder and cinnamon into the creamed butter mixture. Stir in the dates.
To bake:
04 Spread mixture into the prepared tin and bake in the oven for 20 minutes or so until golden and firm to the touch.
05 Leave in the tin to cool and when cold cut into fingers of any length desired.
06 Enjoy immediately or store in an airtight tin.

Notes

It is important to leave in the tin to cool before cutting, as this helps the slice to hold its shape. If sesame seeds are not to your liking sprinkle over chopped nuts or seeds.