Sticky Date Cake

• porties: 9 Slices
• actieve tijd: 30 mins
• totale tijd: 1 hour 30 mins

Ingrediënten

CAKE

8 oz Medjool dates, chopped

1 cup boiling milk

1 teaspoon baking soda

7 tablespoons unsalted butter, softened

1/2 cup brown sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

TOFFEE SAUCE

1/3 cup unsalted butter

1 cups heavy cream

3/4 cup brown sugar

pinch of salt

1 teaspoon vanilla extract

Instructies

Preheat oven to 350°F.

In a bowl, add the Medjool dates, milk, and baking soda. Let it sit for 10 minutes until the dates are softened. Then mash it together to form a paste. You can also add it all into a blender and blend until smooth alternatively but I prefer just mashing it.

To a large mixing bowl, add the date mixture, softened butter, brown sugar, eggs, and vanilla extract. Whisk until smooth. You can also use an electric mixer.

Then add in the all purpose flour, baking powder, and salt. Combine together until a thick batter forms.

Line an 8x8 square pan or circular pan with parchment paper or butter it to avoid sticking.

Transfer the batter to the pan and bake for 35 minutes or until a toothpick comes out of the center clean.

While the cake bakes, make the toffee sauce. To a small pot or saucepan over medium heat, add the butter, heavy cream, brown sugar, salt, and vanilla extract. Bring to a simmer for 3 to 4 minutes. Once thickened, take off the heat and set aside.

When the cake is done, allow it to cool for 15 minutes minutes. Use a toothpick or skewer to poke holes all across the top.

Pour a generous amount of the toffee sauce along the top and let it soak in for 30 minutes.

Serve each individual slice with more warm toffee sauce on top and optional, enjoy with a scoop of ice cream on top.