Sticky Date Babka: a delicious twist on a classic dessert with an easy, no-leave recipe

This Sticky Date Babka transforms the beloved flavors of sticky date pudding into an innovative and simple babka bread that requires no yeast or rising time. Filled with a rich, sweet and cinnamon-spiced date puree, this babka delivers a moist, flavorful experience with every slice. The dough, made from a simple mixture of self-rising flour and plain yogurt, creates a tender, lightly spiced base that perfectly complements the gooey date filling. Drizzled with a homemade cashew butter and maple syrup caramel, this dessert bread is a true celebration of textures and tastes.

Why you'll love it:

For lovers of gooey date pudding, this babka offers a new way to enjoy your favorite flavors in a bread form that's both festive and comforting. The ease of preparation makes it accessible to bakers of all levels, and the no-rise dough means you can whip up this delicious treat in no time. The combination of sweet dates and rich caramel sauce adds luxurious depth to the dessert, making it irresistible.

Perfect occasion:

This Sticky Date Babka is perfect for special occasions, holiday gatherings or as a sophisticated addition to any brunch or afternoon tea. It's especially suited to the colder months, when warm spices and hearty desserts bring comfort and joy. Serve it at a family gathering or bring it to a potluck and watch it become the center of attention.

Decorating Tips:

replaces the word nice with empty enhance its presentation, drizzle cashew butter and maple syrup caramel on top of the babka once it has cooled slightly. This not only adds flavor but also gives the babka a shiny and appetizing finish. For a festive touch, sprinkle some chopped toasted nuts or a light dusting of powdered sugar over the caramel for added texture and visual appeal.

Ingredients:

• For the filling:
  • 2 cups dried dates, pitted (about 220 g)
  • Boiling water to cover
  • 1/2 teaspoon baking soda
  • 4 tablespoons of maple syrup

• For the dough:
  • 350g self-rising flour, plus a little for dusting
  • 220 g of natural yogurt
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon baking powder
• For the caramel sauce:
  • Cashew butter
  • Maple syrup

Instructions:

1. Preheat the oven and prepare the mold:
   • Preheat your oven to 170°C (338°F). Line a cake tin with parchment paper.
2. Prepare the filling:
   • Soak the pitted dates and baking soda in boiling water for 10 minutes to soften them. Blend the softened dates with about 1/3 cup of the soaking water and maple syrup to form a smooth puree. Put aside.
3. Prepare the dough:
   • In a bowl, mix the self-rising flour, natural yogurt, cinnamon and baking powder until you have a dough. Transfer to a floured surface and knead briefly to incorporate.

4. Assemble the Babka:
   • Roll out the dough on a floured surface into a long rectangle (approximately 35×17 cm), with the shorter end towards you. Spread a thick layer of date filling over the entire surface, then roll up the dough starting with the short side closest to you.
   • Using a serrated knife, cut the log in half lengthwise. Braid the two halves together and place the braided dough into the prepared loaf pan.

5. Cook:
   • Bake in the preheated oven for about 30 to 40 minutes, or until the babka is risen and golden brown.
6. Cool and serve:
   • Let the babka cool in the mold before removing it. Drizzle with cashew butter and maple syrup caramel before serving.

Enjoy this Sticky Date Babka, a creative and delicious take on a classic dessert that combines the comfort of babka with the rich flavors of gooey date pudding, all topped with a luscious caramel sauce.