Description
A delicious fall dessert with soft and moist date cakes drenched in a sticky toffee sauce and served with whipped cream
Ingredients
Cake:
- 2 oz medjool dates (3-4 dates)
- 1/4 cup boiling water
- 1/4 tsp baking soda
- 2 tbsp unsalted butter, softened
- 1-2 tbsp brown sugar (14-28g), depending on your preference for sweetness
- 1/2 tsp vanilla
- 1 egg yolk
- 1/3 cup flour (43g)
- 1/4 tsp baking powder
- 1/8 to 1/4 tsp cinnamon
- 1/8 tsp salt
Toffee sauce:
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 cup cream
- Vanilla
- Salt
Serving:
- Plain whipped cream or ice cream
Instructions
Cake:
-
- Pour the boiling water over the dates in a small bowl and add baking soda. Cover and soak for 20 minutes
- Pre-heat oven to 350F and coat 2 ramekins generously with butter
- Blend the dates and water into a paste
- In a separate bowl, whisk the butter with the sugar and vanilla for 2-3 minutes until light, creamy and fluffy
- Add the egg yolk and whisk to combine
- Fold in the date paste
- Sift in the flour, baking powder, cinnamon and salt. Gently fold to combine
- Divide the batter equally between the 2 ramekins and spread evenly
- Bake for ~25 minutes or until a toothpick inserted in the middle comes out with moist crumbs attached
Toffee sauce:
-
- While the cakes are baking, make the toffee sauce. Add all ingredients to a saucepan, and place on the stove on the lowest heat setting. Stir and cook for about 10 minutes until the sauce thickens and coats the back of a spoon
Assembly & serving:
-
- Once the cakes are baked, remove from the oven and poke holes in them using the back of a toothpick
- Pour over about 2 tbsp of the toffee sauce on each cake and let it soak
- Turn out the cakes onto plates, and serve with additional sauce and plain whipped cream (unsweetened)
- Enjoy!
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Dessert
- Cuisine: British