Sticky date cake

with pistachio kernels

  • 30 min
  • 8-10 pers
Recipe by Mads Nybro


  • 200 g Earth Control Dates (no stones)
  • 2 tsp baking powder
  • 200 ml boiling water
  • 25 g butter
  • 50 g cane sugar
  • 1 pcs egg
  • 100 g wheat flour
  • 1 tsp baking soda
  • 1 bag of Earth Control Pistachio kernels


  • 50 g brown sugar
  • 1/2 dl cream
  • A pinch of salt
  • 50 g butter, cut into cubes


  • Finely sliced orange


Blend dates, baking soda and boiling water in a food processor or blender. Add butter, cane sugar, eggs, flour, baking soda and blend it all together. Roughly chop the pistachio kernels and add. Pour the cake mass into a greased springform with a diameter of approx. 24cm. Bake the cake at 160 ° C for approx. 15 minutes.

Heat cream and brown sugar in a saucepan while stirring. When the pulp is uniform, the pan is removed from the heat, the butter is cut into cubes and whipped. Turn the oven up to 220 ° C, pour the brownie sauce over the cake and bake for another 5 minutes.

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