This cake is one of my friend’s favorite. A pure sugar rush best eaten with ice cream.
The cake has 4 stages. Processing the dates, making the sauce, making the cake and drenching the cake with the toffee sauce.
I use a round oven proof glass tray with a high rim. However, you can use any a square pan if you have.
1 – Processing the dates
- 175 gr of dates stoned removed.
- 1 tsp. of bicarbonate of soda
- 300 ml of boiling water
Put the dates, boiling water and the bicarbonate of soda in a bowl and cover. When soft, in about 20 minutes, use a hand blender to pulverize into a sauce. If you do not have a hand blender or mixer, finely chop the dates.
2 – Making the sauce
- 125 gr butter
- 85 gr sugar
- 50 gr dark brown sugar
- 150 ml double cream – whipping cream.
Put everything in a pot and under medium heat, melt to a sauce consistency. It is ready when fragrant and the color changes to light brown and coat the back of a spoon. It takes 5 minutes. Pour some of the sauce to thinly coat the bottom of a baking tray and place it in the freezer. Keep the remaining for the last stage.
3 – Making the cake
- 50 gr soften butter
- 80 gr sugar
- 80 gr brown sugar
- 2 eggs
- 175 gr flour
- 1 tsp. baking powder
- ½ tsp. of salt
In a bowl mix the sugars, butter and the eggs. Add the flour, baking powder, the salt and mix. Add the dates with their liquid and thoroughly mix everything. Pour into the coated baking dish and cook at 180 degrees Celsius for 30 minutes.
4 – Drenching the cake
Poke holes in the cake at, more or less, regular intervals and drench the cake with the remaining sauce. Serve warm or at room temperature.
Tips – Cut the cake with a plating ring, serve it with ice cream and sprinkle with a few crushed walnuts and you have a gourmet ending.