Description
A dense, moist sponge cake studded with chopped dates and drenched in a rich, buttery toffee sauce. This homemade dessert is easier to make than restaurant versions and improves overnight as the sauce soaks in.
Ingredients
Scale
- 2 cups chopped Medjool dates (about 250g)
- 1 cup boiling water
- 1 ½ cups all-purpose flour (190g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ¾ cup granulated sugar (150g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (113g) for sauce
- 1 cup light brown sugar, packed (200g) for sauce
- ½ cup heavy cream (120ml) for sauce
- 1 teaspoon vanilla extract for sauce
- Sea salt flakes for serving (optional)
Instructions
- Chop dates into small pieces and place in a heatproof bowl. Pour boiling water over them and let sit for 10 minutes until soft. Drain excess water, leaving about ¾ cup of liquid with the dates.
- Blend the softened dates and liquid until a smooth, thick paste forms. Set aside to cool slightly.
- In a small saucepan over medium heat, melt the ½ cup butter for the sauce. Stir in the brown sugar and cook for 2-3 minutes until dissolved and resembling wet sand.
- Remove pan from heat and carefully pour in the heavy cream, whisking vigorously until smooth. Stir in vanilla extract. Keep sauce warm on low heat.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar until pale and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and the date puree.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into prepared dish and bake for 35-40 minutes until a toothpick comes out clean.
- Immediately pour the warm butterscotch sauce over the hot cake, allowing it to seep into the cracks.
- Let cool in the pan for at least 15 minutes before serving.
Notes
Ensure the butterscotch sauce is warm when poured over the cake to allow proper absorption. Medjool dates are preferred for their softness and sweetness. The cake improves in flavor and texture if made ahead and stored overnight. Do not overbake as dates absorb moisture and can dry out the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
Keywords: sticky toffee pudding, date cake, butterscotch sauce, homemade dessert, British dessert, comfort food, easy baking