Description
This Sticky Toffee Date Cake with Spices is a rich, moist dessert featuring chopped dates soaked in hot water, combined with warm spices like cinnamon, ginger, and cloves to create a comforting cake. Topped with a luscious homemade toffee sauce, it’s perfect for cozy gatherings and special occasions.
Ingredients
Scale
Cake
- 200g (1 1/2 cups) pitted dates, chopped
- 240ml (1 cup) boiling water
- 1 tsp baking soda
- 100g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180g (1 1/2 cups) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- A pinch of salt
Toffee Sauce
- 100g (1/2 cup) unsalted butter
- 100g (1/2 cup) light brown sugar
- 120ml (1/2 cup) heavy cream
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions
- Prepare the oven and pan: Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23cm) round cake pan with parchment paper to prevent sticking.
- Soften the dates: In a bowl, combine the chopped dates, baking soda, and boiling water. Let this mixture sit for 10–15 minutes to soften the dates for easier incorporation into the batter.
- Cream butter and sugar: In a separate mixing bowl, cream the softened butter and light brown sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is thoroughly mixed before adding the next. Stir in the vanilla extract for added flavor.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, and a pinch of salt to evenly distribute the spices and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined to avoid overmixing, which can toughen the cake.
- Add dates and soaking liquid: Fold in the soaked dates along with their liquid gently into the batter, ensuring an even distribution of the sticky date pieces.
- Transfer batter to pan: Pour the batter into the prepared cake pan and smooth the top surface with a spatula for even baking.
- Bake the cake: Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set. Then, transfer it to a wire rack to cool completely to room temperature.
- Make the toffee sauce: In a saucepan, melt the butter over medium heat. Add the light brown sugar and stir until it dissolves completely, creating a smooth base.
- Add cream and simmer: Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Finish the sauce: Remove the saucepan from heat and stir in the vanilla extract and a pinch of sea salt for flavor balance.
- Serve: Pour the warm toffee sauce generously over the fully cooled cake before serving for the perfect sticky, sweet finish.
Notes
- Ensure dates are well soaked to soften them, which helps keep the cake moist and tender.
- Avoid overmixing the batter once dry ingredients are added to maintain a soft crumb.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Toffee sauce can be prepared ahead and reheated gently before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
