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Sticky Date Toffee Cake

Updated: Jun 9, 2021



Sticky Date Cake or Sticky Toffee Pudding originates from Britain and is a soft and moist dessert made from pureed dates. In Australia, they are often called Sticky Date Pudding. Often, this dessert are served warm in individual ramekins with a sweet toffee sauce and ice cream or with custards. Equally as delicious, this cake can be served cold as well.



The function of adding bi carbonate soda to the dates is to break down the hard skin so that they will soften which allows you to puree them with ease. The addition of bi -carbonate soda also helps the cake to rise and give it that soft airy interior just like with many other cakes recipe. Although bi-carbonate soda plays a vital role in helping break down dates and keep cakes airy, too much of it can have a reverse effects where the cake can collapse and even leave a sour taste to your dessert, so be sure to use in moderation. When added in to the water with the dates, the bi carbonate soda will dissipate and start to bubble vigorously.





RECIPE


Yield: 1 loaf

Equipment: Loaf tin - 100mm width x 300mm length x 75 mm depth



Cake


240 g Pitted dates

240 g Boiling water

16 g Bi-carbonate soda (2 tsp)

100 g Unsalted butter

180 g Light brown sugar

120 g Eggs

220 g Plain Flour

16g Baking powder (3 tsp)



Toffee Sauce


100 g Light brown sugar

200 g Thickened cream

1 tsp Vanilla bean paste

40 g Unsalted butter

2 tsp Sea salt flakes



 

Method



For the Sticky Date Cake


Preparation: Lightly spray a loaf tin with oil and line with parchment paper.


Pre heat the oven to 175°C. Ensure that the butter and eggs are at room temperature before proceeding.


1. Place the roughly chopped dates in to a bowl. Sprinkle the bi carbonate soda over the dates. Boil the water and pour it over the dates then stir. Let stand for 30 minutes at room temperature. Once the dates have softened, rough puree the dates with the help of a food processor or stick blender.


2. Place the butter and sugar into a stand mixer bowl fitted with a paddle attachment and beat the mix until light and fluffy. Lightly whisk the eggs and gradually add into the butter mix a little at a time until all the eggs are added and well combined. Add in the sifted flour and baking powder and mix until well incorporated.


3. Lastly, add in the date mixture. Transfer the cake mixture into the pre lined baking tin and bake in the pre heated oven for approximately 1 hour or when tested with a skewer it comes out clean.


Allow the cake to cool slightly before removing from the cake tin and remove the parchment paper then place the cake over a wire rack to fully cool and set aside.


Proceed to preparing the Toffee Sauce.


For the Toffee Sauce


Place all the ingredients into a large saucepan over the stove on medium heat. Gently stir the mixture with a whisk and bring to a boil Once boiling, continue to cook while gently stirring for approximately 4 to 5 minutes until the bubbles start to subside and starts to thicken.


Let the Toffee Sauce to cool slightly but still warm and pour over the top of the sticky date loaf cake.


You can cut the cake and serve warm or chilled.








 


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