The Hayaa Oasis

INSTRUCTIONS

In a bowl, blanch for half a minute in hot water about 300g worth of pitted dates (about 15 to 20 depending on the size of them) to clean them from dirt or insects.

In a new clean bowl, add an estimate of 250ml of boiling water and mix in a hefty teaspoon of baking soda. Then add the dates in and let it soak for about ten minutes.

When ready, you can choose to mash it up until well combined or blend them. I prefer blending for convenience. Do not blend until it becomes soup, rather, only until well mixed and blended together without any chunks.

Add about 80g of softened butter and 40g of brown sugar into the blender as well as the two eggs. Take out the mixture and whisk in 200g of sifted flour until well incorporated. My lazy way is to accommodate my time constraints and kids’ schedules!

Note: If you are not blending your mixture, beat your sugar and butter until smooth before adding the eggs. Add the flour at the end until well incorporated.

Butter your bundt pan and add the mix in. Bake at 175 degrees for about 40 minutes. Check at the halfway mark to make sure your top is not burning. When it is done, your skewer in the centre should come out clean. I leave mine in the oven (after cooling to 60 degrees) while I prepare the butterscotch.

In a pot, add about 300ml of heavy cream, a teaspoon of vanilla extract or essence, a hefty tablespoon of dulce de leche, half a teaspoon of salt, a tablespoon of unsalted baking butter and about 100g of brown sugar. Whisk it until well combined then reduce until it thickens and darkens like syrup.

Place your cake on your serving plate and pour out your butterscotch into the empty centre to create that volcano effect when it is still warm to touch.

Keep the butterscotch warm if you are going to do this later, best to let it cool slighty before pouring all over the cake just before you serve. I would suggest you only warm your cake up five minutes or so before your grand serve.

Always serve your cake warm. Sprinkle over your roasted walnuts for garnish (optional). Perfect freshly made on the same day for a party of fifteen.