sticky date cake with toffee sauce
recipe adapted from the book “sunday suppers” by karen mortdecai
yields 1 square pan (about 10 inches / 24 cm)
ingredients for the cake:
275 g dates, pitted and finely chopped
2 1/4 cups water, boiling
1 1/2 tsp. baking soda
115 g butter, melted and slightly cooled
3/4 cups sugar
2 tbsp. brown sugar
1 2/3 cups flour
1 pinch salt
a little coconut oil for greasing the pan
directions for the toffee sauce:
100 g butter
3/4 cups heavy cream
1 cup brown sugar
whipped cream with cinnamon for serving
preheat the oven to 180 c / 350 f and grease a square pan (10 inches / 24 cm) with a little coconut oil. finely chop the dates, then soak in the boiling water. add the baking soda and let sit for 30 minutes for the dates to soak up the water. then puree the dates in a food processor or blender until very smooth.
in another bowl combine the melted butter, both sugars and the eggs. stir to combine. add the date puree, then sieve in the flour and salt. pour into the prepared pan and bake for 50 to 60 minutes. after which the cake will still be sticky, so the inserted needle will likely still be sticky, too. that’s okay.
while the cake is baking, make the toffee sauce. put all the ingredients together in a pan and bring to a boil, then reduce the heat and stir continuosly for a couple of minutes until the sauce thickens and turns into a dark toffee shade.
serve the cake warm, with a drizzle of the warm toffee sauce and some whipped cream with cinnamon, if you like.