Recipes

Ingredients

Dates – 1 Cup
Hot Water – 3/4 Cup
Butter – 100g
Brown Sugar – 3/4 Cup
Eggs – 2
All purpose flour – 1 & 1/4 Cup
Salt – pinch
Baking powder – 1 tsp
Cinnamon Powder – 1 tsp

Toffee Sauce:

Butter – 185g
Brown Sugar – 3/4 Cup
Cream – 2/3 Cup
Salt – pinch

To Serve:
Vanilla Ice Cream – One scoop
Pecans – 50g
Flakey Sea Salt – 1 large pinch

Instructions

1. Pre-heat the oven to 180 degrees.
2. Soak the dates in hot water and let it sit for 15 minutes
3. Cream together the butter and sugar and gradually add in the eggs. Fold in the dry ingredients and add in the soaked dates (only after they have softened. You could blend them prior to adding them to have a smoother texture)
4. Pour into cake tin. This cake will be served in the tin that it is baked in. So, choose an oven proof container to bake and serve in.
5. Bake the cake for 25-30 minutes
6. For the toffee sauce:
7. Place all ingredients in a sauce pot and bring to a boil. Wait until the sauce thickens slightly.
8. Once the cake is out of the oven, poke many holes and pour the toffee sauce gradually until the liquid is soaked into the cake.
9. Cover the whole surface of the cake with toasted pecans and sea salt.
10. To serve, with a large spoon, spoon out a portion of the cake and place on a plate. Scoop ice cream (soak the ice cream scoop in hot water for easy and smooth scoop) and place next to cake.
11. It is best served when the cake is still warm, and the ice cream is cold.

Quantity

1. Pre-heat the oven to 180 degrees.
2. Soak the dates in hot water and let it sit for 15 minutes
3. Cream together the butter and sugar and gradually add in the eggs. Fold in the dry ingredients and add in the soaked dates (only after they have softened. You could blend them prior to adding them to have a smoother texture)
4. Pour into cake tin. This cake will be served in the tin that it is baked in. So, choose an oven proof container to bake and serve in.
5. Bake the cake for 25-30 minutes
6. For the toffee sauce:
7. Place all ingredients in a sauce pot and bring to a boil. Wait until the sauce thickens slightly.
8. Once the cake is out of the oven, poke many holes and pour the toffee sauce gradually until the liquid is soaked into the cake.
9. Cover the whole surface of the cake with toasted pecans and sea salt.
10. To serve, with a large spoon, spoon out a portion of the cake and place on a plate. Scoop ice cream (soak the ice cream scoop in hot water for easy and smooth scoop) and place next to cake.
11. It is best served when the cake is still warm, and the ice cream is cold.

Ingredients

Dates – 1 Cup
Hot Water – 3/4 Cup
Butter – 100g
Brown Sugar – 3/4 Cup
Eggs – 2
All purpose flour – 1 & 1/4 Cup
Salt – pinch
Baking powder – 1 tsp
Cinnamon Powder – 1 tsp

Toffee Sauce:

Butter – 185g
Brown Sugar – 3/4 Cup
Cream – 2/3 Cup
Salt – pinch

To Serve:
Vanilla Ice Cream – One scoop
Pecans – 50g
Flakey Sea Salt – 1 large pinch