Sticky Toffee Cake is a delicious, moist cake and dessert perfect for the cold months. The cake is made with dates and infused with a sweet syrup, making it rich and full of flavor. The soft texture of the cake combined with sweet, sticky toffee sauce makes this dessert irresistible.
Sticky Date Pudding
I love trying new recipes, and when I saw this sticky date cake, I had to try it. What couldn't be great about this dessert? Well, that's exactly right. It's so delicious, and easy to make.
It is a delicious combination of sweet and creamy, and the caramel of the toffee sauce adds extra depth. The dates provide a natural sweetness, texture, and a slightly fruity undertone. This is perfect as a dessert, but it is also delicious with a cup of coffee or tea.
And although the name suggests that the cake is sticky, it is wonderfully soft and moist. This sticky toffee cake is loved by everyone who tastes it. Try it yourself quickly!
📖 Recipe
Ingredients
Cake
- ½ lb dates without pit
- 1⅔ cup boiling water
- ¾ stick butter room temperature
- 1¼ cup dark brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons golden syrup
- 3 eggs size L
- 2½ cup all-purpose flour
- 3¼ teaspoon baking powder
Toffee Syrup
- ½ cup sugar
- ⅔ cup water
Ingredients you need per step are listed below the step in Italic
Instructions
Cake
- Preheat the oven to
390 °F or 350 °F - Brush a 10-inch (24 cm) spring form with butter and lightly flour the bottom and sides. Tap the excess flour out of the tin.
- Cut a piece of parchment paper into a circle and place it at the bottom of the form.
- Add the dates and boiling water to the bowl of the kitchen machine. Purée until the dates are very smooth.½ lb dates, 1⅔ cup boiling water
- Beat the butter, brown sugar, and vanilla extract in a bowl with a mixer until soft and airy (about 3 minutes).¾ stick butter, 1¼ cup dark brown sugar, 1 teaspoon vanilla extract
- Add the syrup and eggs one at a time (wait to add the next egg until the previous one is incorporated) and mix again for 2 minutes.3 tablespoons golden syrup, 3 eggs
- Sift the flour and baking powder on the batter and mix it gently with a spatula.2½ cup all-purpose flour, 3¼ teaspoon baking powder
- Pour the date puree gently on the batter and mix it with a spatula.
- Pour the batter into the spring form and bake the cake in the oven for 50 minutes.
- Let it stand for 5 minutes after baking, and then remove the cake from the mold.
- Put the cake on a plate (which is practical for the toffee syrup step).
Toffee Syrup
- Heat the sugar with two tablespoons of water until the sugar color has an amber tint.½ cup sugar, ⅔ cup water
- Turn off the heat and then add the remaining water (pour away from you because it can give hot splashes). Turn the heat on high again and let it boil for 5 minutes.
- Meanwhile, prick some holes in the top of the cake with a satay stick so that the cake can better absorb the toffee syrup.
- Brush the syrup over the top and sides of the cake. Then pour the remaining syrup over the cake.
- The syrup that is not immediately absorbed is caught on the plate and will be absorbed into the bottom, so let it stand for an hour to complete the process before you start cutting it!
Notes
- Refrigerator: Store the cake covered in the fridge for up to 2 days.
- Freezer: Freeze the sticky toffee cake for up to one month in two layers of plastic wrap.
- Reheat: Heat the sticky toffee cake in the microwave. This way, it stays nice and moist.
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