A dessert made of a moist sponge cake, finely chopped dates, covered in a toffee sauce, and often served with a vanilla custard or vanilla ice cream. It gives the holiday favourite a surprising depth of flavour.
FOR THE TOFFEE SAUCE
- 2 cup. heavy cream, divided
- 1/2 cup. light corn syrup
- 1/2 cup. butter, plus more for pan
FOR THE CAKE
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 1 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 4 tbsp. butter, softened
- 1/2 cup. packed dark brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- In a pot over medium-low heat, add 1 cup of cream, corn syrup, and butter. Bring to a boil, and stirring occasionally, let boil until a deep amber colour, about 30 minutes. Slowly and carefully stir in the remaining 1 cup of cream. Remove from heat.
- Butter a 3-quart baking pan and pour in about half of the toffee sauce. Place pan in the refrigerator and let chill while making the cake batter.
- Preheat oven to 180°C. Place dates in a medium bowl and cover with boiling water. Let sit until softened, 15 minutes. Add dates and water to a food processor or blender and blend until smooth.
- In another medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl using a hand mixer, beat butter and sugar until creamy. Add eggs and vanilla and beat until incorporated. Add dry ingredients and mix until just combined, then add the date mixture and beat until just combined. Gently pour batter over chilled toffee sauce in the pan and smooth the top.