STICKY DATE CAKE WITH TOFFEE SAUCE

1 hour cooking time

STICKY DATE CAKE WITH TOFFEE SAUCE

Name: STICKY DATE CAKE
Total time: 1 h
Yield: 1 cake
Ingredients: 500 g dates, chopped; 2 tsp bicarbonate of soda; 850 ml boiling water; 250 g Lurpak® Soft Light Slightly Salted, softened; 265 g brown sugar; 2 tsp vanilla essence; 4 medium free-range eggs, room temperature; 500 g self-raising flour, sifted; 150 g Lurpak® Butter Unsalted, chopped; 250 ml single (pouring) cream; 265 g brown sugar

1 hour cooking time

Ingredients

1 cakes

500 g dates, chopped
2 tsp bicarbonate of soda
850 ml boiling water
250 g Lurpak® Soft Light Slightly Salted, softened
265 g brown sugar
2 tsp vanilla essence
4 medium free-range eggs, room temperature
500 g self-raising flour, sifted

TOFFEE SAUCE

150 g Lurpak® Butter Unsalted, chopped
250 ml single (pouring) cream
265 g brown sugar

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Method

DATE CAKE

Grease a cake tin (7cm deep, 22cm diameter base) and line the base with baking paper.

Soak dates and bicarbonate of soda in boiling water. Leave it uncovered for 20 minutes or until dates are tender.

Using an electric mixer, beat butter, brown sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large spoon, stir in date mixture and flour. Mix until well combined.

Spoon the mixture into the cake tin. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Rest for 10 minutes before turning onto a wire rack.

TOFFEE SAUCE

Stir the butter, cream and sugar in a saucepan over medium heat, until the sugar is dissolved. Let it boil and cook for 8–10 minutes or until the sauce thickens slightly.

Serve the sauce hot with the date cake warm or at room temperature. Serves 6-8.

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