When you’re craving dessert but also something healthy, Jujube cake is the perfect go-to dish. The cake itself is lightly sweet and moist with bits of Chinese dates to add in inherent flavor. All of it is drizzled in a salted caramel sauce that is sure to satisfy your sweet tooth. If you want to indulge yourself more, you can even add a scoop of ice cream to top it off.
Sticky Jujube With Salted Caramel Sauce
TIME: 1 hr 25 min
SERVING: 4 People
- 250 g Chinese jujube
- 1.6 cup Water
- 1 tsp Baking soda
- 0.5 cup Butter
- 1 cup Brown sugar
- 2 pc Egg
- 1 cup All-purpose flour
- 0.5 tsp Salt
- 0.75 tsp Baking powder
- 0.75 cup Brown sugar
- 150 g Heavy cream
- 75 g Butter
- 0.25 tsp Salt
Add jujube, water and baking soda to a pot, bring to a boil, continue cooking for about 5 minutes or until the jujubes are soft. Blend the mixture with a hand blender until creamy but with some chunky pieces, then set aside to cool.
Cream butter and brown sugar until the color is pale brown. Then add the eggs (one at a time).
Mix all-purpose flour, baking soda and salt in a bowl. Then add one half of it into the cream and mix together. Add the jujube mixture, mix a little bit, then add the rest of the flour mixture. Fold everything together.
Pour into a lined mold then bake at 170°C (325°F) for 30 minutes or until cooked.
For the salted caramel sauce, boil together brown sugar, cream, butter, and salt.
When the cake is cool, take it out from the mold, trim and cut into squares.
Drip the hot caramel on top, then top with a scoop of ice cream.
The simple trick that makes all the difference is to pour some Caramel sauce over the warm cake when it comes out of the oven. It makes it ultra moist and gives it that intense dark color.