Ingredients:
For the Cake:
110g Dates
1/2 Cup Milk
1/2 Teaspoon Baking Soda
50g Unsalted Butter
1/4 Cup (55g) Brown Sugar
1 Large Egg
1/2 Teaspoon Vanilla Extract
1 Tablespoon Coffee Powder
85g All-Purpose Flour (1/2 Cup + 3 Tablespoons)
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
For the Toffee Sauce:
40g Unsalted Butter
1/2 Cup Heavy Cream
6 Tablespoons Brown Sugar
1/2 Teaspoon Vanilla Extract
A pinch of Salt
1/2 Teaspoon Coffee Powder
Instructions:
Preheat your oven to 175Β°C (350Β°F). In a bowl, combine the dates with boiling hot milk and baking soda. Let them soak for 5-10 minutes to soften.
Blend or mash the mixture into a smooth paste.
To the date paste, add unsalted butter, brown sugar, coffee powder, egg, and vanilla extract. Stir until everything is well combined.
Gradually incorporate the all-purpose flour, baking powder, and salt into the wet mixture. Stir just until combined; be careful not to overmix.
Pour the batter into a prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the unsalted butter, heavy cream, brown sugar, coffee powder, vanilla extract, and a pinch of salt.
Allow the mixture to cook, stirring occasionally, until it comes to a simmer. Reduce the heat to low and let it simmer for about 10 minutes, or until thickened.
Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Poke holes all over the cake using a fork.
Pour the hot toffee sauce over the warm cake, allowing it to soak in completely.
Serve the cake optionally with a scoop of vanilla ice cream or whipped cream and an extra drizzle of toffee sauce on top.
Indulge in this rich and moist date cake, smothered in a luscious toffee sauce, for a truly decadent dessert experience. Perfect for special occasions or as a comforting treat. Enjoy!