Sticky Toffee Pudding Cake
Ingredients
The cake
-
12
ounces
medjool dates
-
2 ¼
cups
boiling water
-
1 ½
teaspoons
baking soda
-
8
tablespoons
unsalted butter, melted
-
¾
cup
granulated sugar
-
2
tablespoons
dark brown sugar
-
2
large
eggs
-
¼
teaspoon
fine sea or table salt
-
1 ⅔
cups
all-purpose flour
The sauce
-
8
tablespoons
unsalted butter, melted
-
1
cup
whipping cream
-
1
cup
dark brown sugar
-
2
tablespoons
dark brown sugar
-
2
teaspoons
vanilla extract
For serving
-
to taste
sweetened whipped cream
Instructions
- Pit and chop the dates, then soak them in boiling water mixed with baking soda for 30 minutes.
- Preheat the oven to 350°F and butter a 9x13-inch baking pan.
- Blend the date mixture until smooth.
- In a large bowl, mix the melted butter and sugars, then whisk in the eggs and salt.
- Stir in the flour and date puree, then pour the batter into the prepared pan.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- For the sauce, combine butter, cream, sugar, and vanilla in a saucepan and simmer for about 10 minutes until thickened.
- Cut the cake into squares and serve warm with the toffee sauce and whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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