• Prep time: 20 minutes

• Bake time: 35–40 minutes

• Servings: 8 to 10

Ingredients

For the Date Cake:

• 250 g (approx. 1½ cups) pitted dates (Medjool dates work best for a natural caramel sweetness), roughly chopped

• 1 tsp bicarbonate of soda (baking soda)

• 250 ml (1 cup) boiling water

• 115 g (½ cup) unsalted butter, softened at room temperature

• 100 g (½ cup) dark brown sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 170 g (1⅓ cups) all-purpose flour (or standard plain flour)

• 1½ tsp baking powder

• ¼ tsp salt

For the Warm Toffee Sauce:

• 125 g (½ cup + 1 tbsp) unsalted butter

• 200 g (1 cup) dark or light brown sugar

• 240 ml (1 cup) heavy / thickened cream

• 1 tsp pure vanilla extract

• A generous pinch of salt

Instructions

Step 1: Soften and Purée the Dates

1. Place the chopped dates and bicarbonate of soda into a heatproof bowl.

2. Pour the boiling water directly over them and stir. Let the mixture sit undisturbed for 15 minutes. The baking soda will react to soften the fruit completely.

3. Using a fork or a handheld immersion blender, mash or purée the soaked dates until they form a smooth paste with little to no large lumps. Set aside to cool slightly.

Step 2: Mix the Batter

1. Preheat your oven to 175°C (350°F). Grease an 8×8-inch square baking pan (or an 8-inch round cake tin) and line it with parchment paper with a little overhang for easy removal.

2. In a large mixing bowl, beat the softened butter and dark brown sugar together using an electric mixer until pale, light, and creamy.

3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

4. Whisk in your prepared date purée until fully incorporated and smooth.

5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

6. Gently fold the dry ingredients into the wet date mixture using a spatula or wooden spoon just until combined. Do not overmix.

Step 3: Bake

1. Pour the batter evenly into your prepared baking pan and smooth the top.

2. Bake for 35 to 40 minutes, or until the top springs back lightly to the touch and a skewer inserted into the center comes out clean.

3. Remove from the oven and let the cake rest in its pan for 10 minutes before turning it out onto a wire cooling rack.

Step 4: Make the Toffee Sauce

1. While the cake cools, combine the butter, brown sugar, heavy cream, and a pinch of salt in a small saucepan over medium heat.

2. Stir continuously until the butter melts and the sugar dissolves completely.

3. Bring the mixture to a gentle boil, then let it simmer for 3 to 4 minutes until it thickens slightly.

4. Remove from heat and stir in the vanilla extract.

Step 5: Assemble and Serve

1. Poke small holes all over the top of the warm cake using a toothpick or skewer.

2. Pour about half of the warm toffee sauce directly over the cake, allowing it to soak deep into the crumb.

3. Slice and serve warm, drizzling each portion with extra spoonfuls of the remaining toffee sauce and an optional scoop of vanilla ice cream.

Author: swoosh0018

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