Salted Caramel Date Short Cake


  • 8 oz (200 g) dates pitted and chopped,
  • ¾ cup boiling water
  • ⅓ cup (80 g) unsalted butter at room temperature
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tbsp date or molasses syrup or maple syrup
  • ¾ cup wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup (50 g) unsalted butter
  • ⅔ cups (150 g) muscovado sugar
  • ¾ cups (200 ml) heavy cream
  • Salt to taste
  • In a bowl, place the dates and soak with the boiling water. Process once they are completely smooth.
  • In a bowl, beat the butter and sugar with a spatula until they are well incorporated and there are no pieces of sugar not covered with the butter. Add the vanilla and the egg, incorporate very well with the spatula, and also add the date, maple or molasses syrup. Add all the powders to this mixture and place in flan molds prepped with a bit of wax paper on the bottoms. Cover them individually with aluminum foil.
  • In the Instant Pot® bowl, put 1 ½ cups of water, the rack, and, on top, the flan molds.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 25 Minutes.
  • When done, press Cancel and let the pressure release naturally.
  • While the short cakes are cooking in the Instant Pot®, add all ingredients and heat until melted over medium-low heat. Do not stir or the mixture could crystallize, let it melt on its own and form the texture of sauce. Let cool slightly and serve over short cakes.
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