Description
A delightful cake combining the rich sweetness of dates and the crunch of walnuts, topped with a silky toffee sauce.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pitted dates, chopped
- 1 cup boiling water
- ½ tsp baking soda (for dates)
- ¾ cup walnuts, roughly chopped
For the toffee drizzle, you will need:
- ½ cup (100g) brown sugar
- ¼ cup (60g) unsalted butter
- ½ cup (120ml) heavy cream
- Pinch of salt
Instructions
- Prepare the dates by chopping them and soaking in boiling water with baking soda for 10 minutes.
- Cream together the softened butter and brown sugar until light and fluffy, then add eggs and vanilla.
- Combine dry ingredients in a separate bowl and gradually mix into the wet ingredients.
- Fold in the soaked dates and walnuts.
- Preheat the oven to 350°F (175°C) and prepare a cake pan.
- Pour the batter into the pan and bake for 35-40 minutes, checking for doneness.
- While the cake cools, prepare the toffee sauce by simmering brown sugar, butter, heavy cream, and salt until smooth.
- Drizzle the warm toffee sauce over the cooled cake and serve.
Notes
- Allow the cake to cool completely before serving.
- Store leftovers in an airtight container at room temperature for a few days.
- For longer storage, refrigerate or freeze the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Date Walnut Cake, Toffee Sauce, Dessert, Baking