Sticky Toffee Cake

Sticky Toffee Cake

History says this cake was popular during the 1970s. But I wasn’t yet born. However, as of late, I have been ‘jonesing’ for Sticky Toffee Pudding Cake since discovering the delectable recipe from one of my favorite local restaurants. So, the nights (or days), I don’t want to leave home; I now know I can bake myself a less sweet yet still indulgent serving of this cake for enjoyment.

My rendition of the Sticky Toffee Cake is less sweet yet still indulgent than the restaurant’s recipe. And, for me, that is perfect. This cake is a simple bake and small, too. While the ingredient list is minimal, there is nothing minimal about its flavor. Its marriage of dark sponge, sticky dates, and toffee sauce is a match made in heaven. My rendition is a brilliant recipe to make at home (if you ask me)—a genuinely comforting dessert that is much lighter than you might imagine. You can double the sauce ingredients and indulge.

There is nothing new-fangled or experimental about this Sticky Toffee Cake, no weird-and-wonderful flavor combinations. It doesn’t even require difficult-to-find, esoteric ingredients or costly equipment. Should you choose, you can use a mixing bowl and wooden spoon. My Sticky Toffee Cake is simply a classic cake (treat, really) that anyone can make with basic skills.

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Ingredients

For the Cake:

• 5½ oz. medjool dates, pitted
• 1 c. boiling water
• ⅓ c. vegetable oil
• ⅔ c. light brown sugar
• 2 eggs, room temperature
• 1 tsp. vanilla extract
• 2 Tbsp. dark corn syrup
• 2 tsp. baking soda
• 1½ c. all-purpose flour
• ¼ tsp. salt

For the Toffee Sauce:

• ½ c. dark brown sugar
• 7 Tbsp. salted butter, room temperature
• ⅔ c. heavy cream

Instructions

1. Preheat the oven to 350°.

2. Chop the dates and put them in a small bowl. Pour over the boiling water and allow to stand for a few minutes.

3. Prepare an 8- or 9-inch square baking pan by coating it with non-stick baking spray.

4. Put the butter and light brown sugar in a large mixing bowl; cream together until pale and fluffy.

5. Add the eggs one by one, beating well after each addition.

6. Add the vanilla extract and dark corn syrup. Stir to mix.

7. Add the baking soda to the bowl of dates and water; stir briefly to mix.

8. The mixture will foam very quickly.

9. Add the flour and salt to the mixing bowl, then the dates and water mixture.

10. Mix until the batter becomes smooth and runny.

11. Pour into the prepared baking pan.

12. Bake for 40-45 minutes until the cake is well risen and deep brown; and using a cake tester or toothpick inserted into the center comes out clean.

13. While the cake is baking, make the sauce. Put all the sauce ingredients into a small saucepan. Heat gently until the butter has melted, stirring frequently. Continue until you have a smooth, translucent sauce. Remove from the heat and set aside.

14. Once the cake is out of the oven, transfer to a wire rack and leave for a few minutes before turning it out of the pan.

15. If you are serving the cake immediately, pour the sauce over the still-hot cake and cut it into squares.

16. Serve with the remaining sauce and cream (optional).