Directions
We have lots of dates left over from Ramadan, so I thought let me utilise them for a sticky toffee date cake. To be honest, I think this would have been perfectly fine without the toffee icing, as the actual cake is super soft and delicious - so you can do it either with or without the toffee :)
- Add the chopped dates into a bowl, and pour the hot tea over it - set aside for 10 mins
- In a bowl, or in a stand mixer, whisk together the butter and sugar until light and fluffy (will take around 5-7 mins of electric whisking)
- Add the golden syrup, eggs, vanilla extract, bicarbonate soda and dates mixture and whisk until combined (it will look all curdled, but don't worry this is normal)
- Add the self raising flour, and manually fold the mixture together
- In a 20cm cake tin, grease it with butter, then add flour to coat the butter. Shake off any excess flour
- Add the cake mixture into the cake tin and smoothen out the top. Place into the oven at 180 degrees for 50-55 mins or until a toothpick comes out clean (check the cake at around 45 mins as ovens vary). Once cake is done, remove and leave to cool completely in its tin - then place onto serving plate
- Meanwhile, to make the toffee, add all the ingredients under 'for the toffee icing' in a pot over low heat. Mix until all the ingredients have melted and smooth, then increase the heat to medium and leave to bubble away for 6 mins. Remove and put in a bowl. Place baking paper ontop and allow to cool. Once ready to use, place it in the microwave until you get a soft spreadable consistency to place over your cake. Decorate the top with chopped dates
It is that easy, the delicate softness of the cake is super yummy! I think next time I will not even bother with the toffee, this date cake is not so overpowering like some date cakes - it goes perfectly with a cup of tea/coffee... enjoy :)
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