Description

A moist, tender sticky date cake made with sweet Medjool dates and topped with a rich, buttery toffee sauce. Perfect served warm with ice cream for the ultimate cozy dessert.

Ingredients

2 cups (9 oz / ~15–16) pitted Medjool dates, chopped

1¼ cups (300 ml) boiling milk or water

1 teaspoon baking soda

1½ cups (180 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon (optional)

¼ teaspoon salt

½ cup (113 g) unsalted butter, room temperature

½ cup (100 g) light brown sugar

2 large eggs, room temperature

1½ teaspoons vanilla extract

4 tablespoons (57 g) unsalted butter (for sauce)

⅔ cup (160 ml) heavy cream

½ cup (100 g) light brown sugar (for sauce)

1 teaspoon vanilla extract (for sauce)

¼ teaspoon salt (for sauce)

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Instructions

Preheat the oven to 350°F (177°C), grease a 9-inch cake pan, and line the bottom with parchment paper.
Place the chopped dates in a bowl, sprinkle with baking soda, and pour over the boiling milk or water. Cover and let sit for 10–15 minutes.
Transfer the softened dates and liquid to a stand mixer or food processor and mix until a loose paste forms.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Cream the butter and brown sugar for 2–3 minutes, then mix in the date paste, eggs, and vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
Let the cake cool in the pan for 30 minutes.
In a saucepan, combine butter, cream, and brown sugar. Bring to a boil, then stir in the vanilla and salt to make the toffee sauce.
Poke holes in the warm cake and pour half the sauce over it. Let it soak in for 20–30 minutes before serving.
Serve warm, drizzled with the remaining sauce. Optionally, add a scoop of vanilla ice cream.

Notes

You can substitute cinnamon with cardamom or nutmeg for a different flavor profile.

Add chopped walnuts or pecans to the batter for a nutty crunch.

Use dark brown sugar for a deeper caramel flavor.

Can be baked in individual ramekins for elegant presentation.

Vegan version can be made using plant-based milk, vegan butter, and egg substitutes.

The cake can be made a day ahead and the sauce added just before serving.

Leftovers can be refrigerated for 4–5 days or frozen (cake only) for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg