STICKY TOFFEE DATE CAKE

  • Prep Time15 min
  • Cook Time34 min
  • Perform Time15 min
  • Total Time1 hr 4 min
  • Serving Size10
  • Cuisine
    • American
  • Course
    • Appetizer
  • Suitable for Diet
    • Vegetarian

Ingredients

Date Cake

  • 1 ¼ cups 170g Organic Deglet Noor Pitted Dates
  • 1 cup 240ml water
  • 1 ⅓cups 190g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ⅓cup 80ml MORESH Extra Virgin Olive Oil
  • ⅔cup 145g packed light brown sugar
  • 1 tsp orange zest optional
  • 2 large eggs
  • ½ tsp pure vanilla extract

Toffee Sauce

  • ⅔cup 150ml coconut cream
  • ½ cup 110g packed dark brown sugar
  • 2 tbsp 30ml tahini
  • ½ tsp pure vanilla extract
  • ¼ tsp salt
1

Preheat your oven to 350°F. Line the base of a 9-inch round cake pan with parchment paper.

2

To make the cake, first prepare the dates. Place the chopped dates in a saucepan with the water and bring to a gently boil. Place a lid on and cock it slightly and continue to simmer for 10 minutes. Remove from heat and mash the dates with a fork until it is a thick puree consistency with some soft chunks of dates. Set aside to cool for 5-10 minutes.

3

Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt into a medium bowl and set aside.

4

In a large bowl, whisk together olive oil, brown sugar and orange zest (if you’re using it) until blended. Whisk in eggs one at a time until well incorporated. Sift in dry ingredients and fold them in gently. Add the warm date mixture and fold in until well combined.

5

Spread batter into prepared pan and bake for 20-25 minutes until evenly golden and skewer inserted into the center comes out clean. Transfer to a wire rack to cool.

 
6

For the toffee sauce, combine all ingredients in a saucepan and whisk until smooth. Place the saucepan over medium heat and simmer for 6-7 minutes while whisking constantly until thickened. Pour it into a clean jar and serve warm over the cake.