Date and Caramel Cake

Instructions

1. 1

   In a blender, purée the dates with 180 ml (3/4 cup) of water until smooth. Set aside.

2. 2

   In a saucepan, bring 60 ml (1/4 cup) of water, the sugar and corn syrup to a boil. Clean the sides of the pan with a wet brush to remove any sugar crystals. Cook without stirring until the mixture turns golden brown. Off the heat, gradually add the puréed dates. Beware of splashes. Bring to a boil, stirring until the mixture is smooth. Let cool and refrigerate until the mixture is room temperature.