Description
A rich and moist Sticky Toffee Date Cake infused with warm spices like cinnamon, ginger, and cloves, topped generously with a homemade creamy toffee sauce. This classic British dessert combines the natural sweetness of dates with a luscious sauce, perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 200g (1 1/2 cups) pitted dates, chopped
- 240ml (1 cup) boiling water
- 1 tsp baking soda
- 100g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180g (1 1/2 cups) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- A pinch of salt
Toffee Sauce Ingredients
- 100g (1/2 cup) unsalted butter
- 100g (1/2 cup) light brown sugar
- 120ml (1/2 cup) heavy cream
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions
- Prepare the oven and pan: Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23cm) round cake pan with parchment paper to prevent sticking.
- Soften the dates: In a bowl, combine chopped dates, baking soda, and boiling water. Let this mixture sit for 10–15 minutes so the dates soften and create a flavorful liquid.
- Cream butter and sugar: In a separate large bowl, cream the softened butter and light brown sugar together until the mixture is light and fluffy. This helps create a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure an even batter. Stir in the vanilla extract for flavor.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, and a pinch of salt to evenly distribute the spices.
- Combine dry and wet ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring lightly until just combined to avoid overmixing.
- Add soaked dates: Fold in the softened dates along with their soaking liquid, ensuring they are evenly distributed within the batter.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare toffee sauce: In a saucepan over medium heat, melt the butter. Add the light brown sugar and stir until dissolved completely.
- Add cream and simmer: Stir in the heavy cream and gently bring the mixture to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce thickens.
- Finish the sauce: Remove from heat and stir in the vanilla extract and a pinch of sea salt to enhance the flavor.
- Serve: Pour the warm toffee sauce generously over the cooled cake slices just before serving for the perfect indulgent dessert experience.
Notes
- Ensure the cake is fully cooled before pouring the toffee sauce to avoid it soaking through too much and becoming soggy.
- For added texture, you can sprinkle chopped walnuts or pecans into the batter or as garnish with the toffee sauce.
- Use fresh dates for the best flavor and texture; Medjool dates work particularly well.
- This cake can be stored in an airtight container for up to 3 days at room temperature, or refrigerated for up to a week.
- Reheat slices briefly before serving to warm the toffee sauce and enhance the gooey texture.
