This Sticky Date Babka transforms the beloved flavors of sticky date pudding into an innovative and straightforward babka bread that requires no yeast and no rising time. Filled with a rich, sweet date puree and spiced with cinnamon, this babka offers a moist, flavorful experience with each slice. The dough, made from a simple mixture of self-raising flour and natural yogurt, creates a tender and lightly spiced base that perfectly complements the sticky date filling. Drizzled with a homemade cashew butter and maple syrup caramel, this dessert bread is a true celebration of textures and tastes.
Why You'll Love This:
For fans of sticky date pudding, this babka provides a novel way to enjoy your favorite flavors in a bread form that's both festive and comforting. The ease of preparation makes it accessible to bakers of all skill levels, and the no-rise dough means you can have this delicious treat ready in no time. The combination of sweet dates and rich caramel sauce adds a luxurious depth to the dessert, making it irresistible.
Perfect Occasion:
This Sticky Date Babka is perfect for special occasions, holiday gatherings, or as a sophisticated addition to any brunch or tea party. It's particularly suited for the colder months when warm spices and hearty desserts bring comfort and joy. Serve it at a family gathering or bring it to a potluck, and watch it become the center of attention.
Decoration Tips:
To enhance its presentation, drizzle the cashew butter and maple syrup caramel over the top of the babka once it has cooled slightly. This not only adds flavor but also gives the babka a glossy, appetizing finish. For a festive touch, sprinkle some chopped toasted nuts or a light dusting of powdered sugar over the caramel for added texture and visual appeal.
Ingredients:
- For the Filling:
- 2 cups dried dates, pitted (approximately 220g)
- Boiling water to cover
- 1/2 tsp bicarbonate of soda
- 4 tbsp maple syrup
- For the Dough:
- 350g self-raising flour, plus extra for dusting
- 220g natural yogurt
- 1 tsp cinnamon
- 1/4 tsp baking powder
- For the Caramel Sauce:
- Cashew butter
- Maple syrup
Instructions:
- Preheat the Oven and Prepare the Tin:
- Preheat your oven to 170°C (338°F). Line a loaf tin with parchment paper.
- Prepare the Filling:
- Soak the pitted dates and bicarbonate of soda in boiling water for 10 minutes to soften. Blend the softened dates with about 1/3 cup of the soaking water and maple syrup to form a smooth puree. Set aside.
- Make the Dough:
- In a bowl, mix together self-raising flour, natural yogurt, cinnamon, and baking powder until a dough forms. Transfer to a floured surface and knead briefly to incorporate.
- Assemble the Babka:
- Roll the dough out on a floured surface into a long rectangle (about 35x17 cm), with the shorter end towards you. Spread a thick layer of date filling over the entire surface, then roll up the dough starting from the short side closest to you.
- Using a serrated knife, slice the log in half lengthwise. Braid the two halves together and place the braided dough into the prepared loaf tin.
- Bake:
- Bake in the preheated oven for about 30-40 minutes, or until the babka is risen and golden brown.
- Cool and Serve:
- Let the babka cool in the tin before removing. Drizzle with cashew butter and maple syrup caramel before serving.
Enjoy this Sticky Date Babka, a creative and delicious twist on a classic dessert that combines the comfort of babka with the rich flavors of sticky date pudding, all topped with a luscious caramel sauce.