Description
A classic British dessert featuring moist date sponge cakes drenched in a rich, warm toffee sauce, perfect for a comforting treat or special occasion.
Ingredients
Scale
Date Sponge Cake
- 8 ounces medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- 1/3 cup butter, room temperature (75 g)
- 2/3 cup light brown sugar, firmly packed (145 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs, room temperature
- 2 tablespoons molasses (30 ml)
- 1 2/3 cups all-purpose flour (200 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 teaspoon baking soda (5 g)
- 1/4 teaspoon salt (1.5 g)
Toffee Sauce
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup butter (115 g)
- 3/4 cup light brown sugar, packed (160 g)
- 1 pinch salt
- 2 teaspoons vanilla extract (10 ml)
- Chopped walnuts, optional
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins to prevent sticking.
- Soak Dates: Place the pitted dates in a food processor or blender bowl and pour boiling water over them. Let sit for 5 minutes to soften the dates.
- Cream Butter and Sugar: In a separate bowl, cream together the butter and brown sugar until fluffy. Beat in the eggs one at a time, mixing well after each addition. Add molasses and vanilla extract and combine thoroughly.
- Combine Dry Ingredients: Sift together the flour, baking powder, and salt. Gently stir this into the creamed wet mixture to form the batter.
- Process Dates and Mix: Pulse the soaked date mixture in the food processor, then stir in baking soda. Add this date mixture into the batter and fold gently to combine, being careful not to overmix.
- Bake: Pour the batter into the prepared muffin tin or ramekins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist.
- Make Toffee Sauce: In a saucepan over low heat, combine the heavy cream, butter, brown sugar, and salt. Stir continuously until the sugar dissolves and the sauce is smooth and slightly thickened, about 7 to 10 minutes. Remove from heat and stir in vanilla extract.
- Serve: Serve the cakes flat-side up, ladled generously with warm toffee sauce. Garnish with chopped walnuts if desired.
- Storage: Store the cakes and sauce separately in airtight containers in the refrigerator for up to five days. Reheat before serving.
Notes
- Dates can be substituted with prunes if preferred or unavailable.
- For a different flavor, replace toffee sauce with caramel or butterscotch sauce.
- Both cake and sauce can be made up to five days ahead; reheat before serving.
- To freeze, wrap individual cakes in plastic wrap and store in a freezer-safe container for up to 3 months.
- To make gluten free, use 1 cup gluten-free flour plus 1 1/4 teaspoons xanthan gum.
- For vegan version, substitute butter with vegan butter and replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water. Use plant-based milk mixed with oil instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
