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