Watch a video of how to make this cake:
Ingredients for the sponge
90g unsalted butter at room temperature
140g caster sugar
180g pitted dates, chopped
1/2 teaspoon bicarbonate of soda
175ml boiling water
1 egg
180g self raising flour
1 teaspoon vanilla extract
180g pitted dates, chopped
1/2 teaspoon bicarbonate of soda
175ml boiling water
1 egg
180g self raising flour
1 teaspoon vanilla extract
Ingredients for the toffee sauce
85g light soft brown sugar
40g butter
2 tablespoons of cream or full fat milk
40g butter
2 tablespoons of cream or full fat milk
Equipment Required
large bowl
electric whisk
sieve
saucepan
8-inch square tin
Preheat the oven to 180 degrees centigrade (or 350 fahrenheit or gas mark 5). First put the dates, boiling water and bicarbonate of soda in a saucepan and gently heat for 5 minutes.
While that is cooking put the butter and sugar in a large bowl and beat together using an electric whisk until light and fluffy. Then add the egg and vanilla extract and add the cooked date mixture and beat beat together.
Sift the flour and fold this into the mixture so that it is totally absorbed. Pour into a greased 8inch by 8inch cake tin.
Bake in the preheated oven for 30 - 40 minutes (not on the fan setting) until the sponge is springy to the touch. Be careful to check after 30 minutes and not to overcook it.
When the cake is cooked make the toffee sauce. Put all the ingredients for the sauce into a saucepan and put on a low heat to melt. While this is happening prick the sponge with a fork or cake tester for the sauce to absorb in. Once the sauce is melted down pour it over the sponge so that it is evenly spread. Some will absorb in and some will sit on the top.
Leave it to cool in the tin and then cut into squares.
While that is cooking put the butter and sugar in a large bowl and beat together using an electric whisk until light and fluffy. Then add the egg and vanilla extract and add the cooked date mixture and beat beat together.
Sift the flour and fold this into the mixture so that it is totally absorbed. Pour into a greased 8inch by 8inch cake tin.
Bake in the preheated oven for 30 - 40 minutes (not on the fan setting) until the sponge is springy to the touch. Be careful to check after 30 minutes and not to overcook it.
When the cake is cooked make the toffee sauce. Put all the ingredients for the sauce into a saucepan and put on a low heat to melt. While this is happening prick the sponge with a fork or cake tester for the sauce to absorb in. Once the sauce is melted down pour it over the sponge so that it is evenly spread. Some will absorb in and some will sit on the top.
Leave it to cool in the tin and then cut into squares.
1 comment:
Amazing looking cakes!
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