Imagine a dessert so decadent, so irresistibly moist, that it transforms an ordinary moment into a culinary celebration. Our Sticky Toffee Date Cake is not just a recipe; it's a journey through rich, caramelized flavors that will transport you straight to the cozy kitchens of Britain. With its luxurious caramel sauce and tender date-infused sponge, this cake promises to be the showstopper at any gathering, turning ordinary dessert lovers into passionate foodies.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 200g pitted dates
- 250ml boiling water
- 100g unsalted butter
- 150g brown sugar
- 2 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- For the caramel sauce:
- 200g brown sugar
- 100g unsalted butter
- 200ml heavy cream
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20cm square baking pan with parchment paper, allowing some overhang for easy removal.
- Place the pitted dates in a heatproof bowl and pour boiling water over them. Let them soak for 15 minutes to soften, then use a fork to mash the dates into a rough puree.
- In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Ensure the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the butter mixture, alternating with the date puree. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare the caramel sauce. In a medium saucepan, combine brown sugar, unsalted butter, and heavy cream.
- Heat the caramel sauce over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth and bubbling.
- Once the cake is baked, remove from the oven and let it cool in the pan for 10 minutes.
- Carefully lift the cake out of the pan using the parchment paper overhang and transfer to a serving plate.
- While the cake is still warm, pour half of the caramel sauce over the top, allowing it to soak into the cake.
- Serve the cake warm, with additional caramel sauce drizzled on top. Can be accompanied by vanilla ice cream or whipped cream if desired.
Tips
- Date Preparation: Ensure your dates are soft and well-mashed. Soaking them in boiling water helps create a smooth, rich texture.
- Room Temperature Ingredients: Take eggs and butter out of the refrigerator 30 minutes before baking to ensure even mixing and a smoother batter.
- Don't Overmix: Gently fold dry ingredients into the wet mixture to maintain the cake's light, tender crumb.
- Oven Temperature Matters: Use an oven thermometer to confirm accurate temperature and rotate the pan midway for even baking.
- Caramel Sauce Tip: Stir constantly while making the sauce to prevent burning and achieve a smooth, glossy consistency.
- Serving Suggestion: Serve the cake warm for the most decadent experience, with a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories: 392kcal
Carbohydrates: 65g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 82mg
