Sticky Date Tofee Cake with Hot Toffee Sauce Recipe

This is by far the best cake I have ever baked with no chocolate in it. Chocolate cakes are my weakness and specialty but now I must add dates to the list. I always seem to have luck while cooking or baking with them.

The recipe is adapted from the brilliant book 'A Passion for Baking' by Marcy Goldman from where I baked the Toblerone Shortbread, which many of you loved for its simplicity. This cake is not as straightforward but it was yummy with such little effort.

I took step by step pictures and then realised there are way too many pictures. I put them in collages, although I am not a fan of posting steps like this. Hope its easy enough to understand, do leave your thoughts.

Sticky Date Toffee Cake with Hot Toffee Sauce
Makes one medium-sized cake - 8 big slices
Adapted from: 'A Passion for Baking' by Marcy Goldman


Ingredients:
3/4 cups pitted dates
3/4 cups water
2 tsp vanilla extract
1/2 tsp baking soda
1/4 cup unsalted butter, softened (room temp)
1/2 cup firmly packed brown sugar
2 tbsp white sugar
1 tsp grated orange zest
2 eggs
1 cup flour
3/4 tsp baking powder
A pinch of salt

For Hot Toffee Sauce:
1/4 cup firmly packed brown sugar
1/2 cup cream
2 tbsp unsalted butter, softened (room temp)
2 drops of vanilla extract

Step One
Pre-heat oven to 350F / 180C. Grease a springform cake pan or a normal round cake tin with butter.

Step Two 


In a saucepan, simmer dates in water and vanilla until they are soft and almost mushy (about 3-4 mins). Remove from heat and stir in baking soda. The mixture will foam a bit. Mix well and set aside to cool completely.

Step Three

In a bowl, cream butter with both sugars and orange zest until fluffy. Blend in eggs and then fold in flour, baking powder and salt. Then add the dates and mix until well combined.

Step Four

 Blend in eggs and then fold in flour, baking powder and salt.

Step Five

Then add the dates and mix until well combined. Pour into prepared cake pan.

Step Six


Bake for 40-50 mins, until a skewer inserted into the cake comes out clean. If the cake has crowned, cut off the top until the cake is level.

To Make Hot Toffee Sauce

Bring brown sugar, cream and butter to a gentle boil and let simmer for 5-7 mins until the mixture thickens. Remove from fire and stir in vanilla. Set aside.

Once the cake is done, when its still warm, poke holes with a skewer and pour the sauce over, allowing the cake to absorb it. Serve slightly warm or at room temperature.

Do yourself a favour and bake this NOW. Don't miss out the toffee sauce, the cake will definitely not taste as good without it.