Do we have a treat for you today!
Well, let us just get right to it.
But first we wanna thank our guest Jude for filling in for us, she did awesome!
Now back to the purpose of this post. The date cake!
This date cake was delicious, amazing, spectacular, etc… (You know we could go on forever, so make it!)
We found this recipe off the Martha Stewart website, here’s the link.
The recipe is for a pudding, we’ve taken the recipe and made it into a cake consistency.
Well, here goes nothing…
Guess who didn’t attend the meeting this time, the heavy cream.
First things first, preheat your oven to 325 F ( 160 C, 150 C if your using a fan forced oven)
Next, chop up 8 ounces ,227 grams, of dates (Tamr in Arabic), don’t forget to pit them!
Next, get your coffee.
Here’s what we changed in the recipe:
Martha stewart calls for 1 cup of coffee, we used 1/2 instead.
The reason to that is to have the cake texture instead of a pudding.
Now set that aside for 15 minutes, and move onto the cake mix.
Take 1 1/2 cups of flour,
1 tsp of baking powder,
1/2 tsp of salt, and whisk them together in a bowl.
In an other bowl, put together the 6 tbsp of butter (85 g), and 3/4 cup of brown sugar.
your butter should be at room temp.
Next add in the eggs, one at a time. Make sure the first egg is well incorporated before adding the second.
now take half the flour mixture and add to the mix.
By now, your dates would have been soaked for around 15 min.
Add the date mix and the remaining flour mix into the cake mix.
Now just mix till well combined
Now prepare your pan.
We used a 9″ x 9″.
Butter the pan, and flour.
Now just place the mix into it. Call me captain obvious.
Now pop it into the oven.
Leave it in for about 25 min.
Since your already waiting, its time for the sauce, mmmmmm….
just take 1 stick of butter (1/2 cup, or 113 g),
1 cup of lightly packed brown sugar,
Now place the pan onto the stove top on high.
Mix till well combined
Now allow to boil.
When it starts to bubble make sure you reduce the heat to medium, just so it wont rise out of the pan.
Now just leave it bubbling, and keep mixing, till you get a thicker darker consistency.
Once your cake is done, take it out of the oven.
It should look a little like this.
now just take anything you have around you, and poke it!
This is important, so you can get the sauce to seep into the cake.
once your done poking your cake, just pour half of your sauce on top of it.
Make sure to spread it evenly
Now just leave the cake for 20 min, for it to soak up all that goodness.
20 min later…
The wait is over!
Just serve it already!
Trust me on this, it makes you feel,
This is the recipe via martha stewart website,
but with some variation.
- 6 tablespoons butter ( 85 grams ), room temperature
- 1 1/2 cups all-purpose flour
- 8 ounces dates, pitted and chopped (226 grams)
- 1/2 cup scalding-hot strong brewed coffee
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup lightly packed dark-brown sugar
- 2 large eggs
- 1 stick butter ( 113 grams, 1 cup)
- 1 cup lightly packed dark-brown sugar
- 3/4 cup heavy cream
- Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, 1 at a time, until thoroughly incorporated.
- Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
- Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat