The Best Sticky Date Cake with Toffee Sauce

Sticky Date cake with toffee sauce
Sticky Date cake with toffee sauce

Who is Donna Hay? Donna Hay is Australia’s leading food editor and best-selling cookbook author. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.

She is the editor of donna hay magazine, a highly acclaimed, top-selling bi-monthly food magazine with tremendous local success and far-reaching international appeal. Each issue of the magazine has over 384,000 Australian readers, has subscribers in 82 countries around the world and is the top-selling international food magazine in American bookstores Barnes & Noble and Borders. -Source Dona Hay.com-

Sticky Date cake with toffee sauce
Sticky Date cake with toffee sauce

She is my favorite food stylist and recipe developer, her magazine is a gem. Grab it if you see it. I guess she is one of my major inspiration, the style, the different cuisine from Asian to Italian to fast-healthy food…

I ate a wonderful Sticky Date cake with toffee on New years day at “Chez George” restaurant in la Jolla, CA.
It was served with homemade Vanilla ice cream and oranges segments. what a great combination.
I was so in love with this cake that I decided to make it and one day
I was just staring at one of Donna Hay magazines and spotted a gorgeous Sticky date cake with toffee sauce….so I made it and I am so glad I did.

Sticky Date cake with toffee sauce
Sticky Date cake with toffee sauce

Sticky Date Cake with toffee sauce
Adapted from Dona Hay Recipe

1 ½ cup (210g) chopped pitted Medjol dates
1 cup (250ml) boiling water
1 tsp baking soda
6 Tbsp butter, cubbed
¾ cup (135g) brown sugar
2 organic eggs
1 cup plain flour sifted with 1½ tsp baking powder + pinch of salt
double (thick) cream

Toffee sauce
7 Tbsp 150g butter, cubed
1 cup (250ml) heavy cream
1 ½ cup 133g brown sugar
2 drops vanilla extract

Preheat oven to 355ºF. Place the dates, water and baking soda in a bowl and allow to stand for 5 minutes. Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined. Add the eggs and flour and process until just combined. Grease a springform cake pan or a normal round cake tin with butter and pour the batter in it

Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into squares.To make the toffee sauce, place butter, cream, vanilla and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly. Spoon over puddings and top with cream. Serves 6-8.

Once the cake is done, when its still warm, poke holes with a skewer and pour the sauce over, allowing the cake to absorb it. Serve slightly warm or at room temperature.

Do yourself a favor and bake this today Don’t skip the toffee sauce, the cake will definitely not taste as good without it… it was a big hit by everyone who tasted it. Will do it again…. soon. And well wrapped it can be delicious for a couple of days.

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  1. Nadia

    I tried this donna hay recipe and it turned out so well! I cooked it in a steamer as I don’t have an oven and used about 180 gms dates as that’s all I had in hand and lessened the flour by about a half tablespoon or so. I also added a small handful of raisins which have been neglected on my counter for a while! My family just loved it.

  2. Aysha Anderson

    The thick double cream when do you use it.Is it for later to put on top of the sauce ????