Description
Zesty Sticky Toffee Pudding Cake is a warm, inviting dessert that combines the deep sweetness of Medjool dates with a refreshing citrus twist. This moist cake, drenched in a velvety toffee sauce, creates an unforgettable treat that is perfect for family gatherings or cozy nights at home. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent experience that will leave everyone asking for seconds.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup chopped Medjool dates
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream (for toffee sauce)
- 3/4 cup dark brown sugar (for toffee sauce)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Chop the Medjool dates and combine them with one cup of water in a saucepan. Boil for 10 minutes or until soft, then set aside.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream together butter and brown sugar until fluffy. Add eggs one at a time and mix well; stir in vanilla.
- Gradually add dry ingredients to the creamed mixture, folding in softened dates and any remaining water.
- Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean. Let cool slightly before serving.
- For the toffee sauce, combine heavy cream and dark brown sugar in a saucepan over low heat until smooth.
Nutrition
- Serving Size: 1 slice (96g)
- Calories: 360
- Sugar: 30g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg