My Grandma’s delicious data cake recipe

• Preheat the oven to 180°C and grease a 24 cm (9 inch) round cake pan with butter – you don’t want the base to stick!
• Prepare the caramel by mixing the sugar, water, lemon juice, and cinnamon in a small saucepan. Bring to a gentle boil and cook until the mixture darkens to a golden shade. Remove from the heat and add the butter, mixing it in until its completely melted
• Pour the caramel into the base of the pan and start lining the halved dates all around the pan on top of the caramel, top side down. Set the cake pan aside
• Whish the flour, baking powder, baking soda, and salt in a large bowl
• In another bowl, use a hand-held electric mixer with a paddle attachment to beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, followed by the vanilla. Set the mixer on low speed and gradually add the flour mixture and yoghurt, a little at a time
• Pour the mixture into the cake pan, making sure the batter covers the entire base. Bake for 45-50 minutes until the cake is golden
• Transfer to a wire rack to cool and then carefully turn onto a serving platter, so the dates are on the top of the cake

This cake is at its best when it’s warm, but it will last in an airtight container at room temperature for up to four days.

Making a classic date cake: my top tips

• Want to check that your cake is cooked all the way through? Insert a toothpick in the centre. If it comes out clean or with just a few crumbs, it’s done. If there’s cake batter on the toothpick, put the cake back in the oven for five more minutes
• Line the dates right next to each other and cover the entire base – this makes for a beautiful finish when you flip the cake over
• It’s best to turn this cake over while it’s still warm. If the caramel cools and hardens, parts of the cake could stick to the bottom of the pan