Description
Zesty Sticky Toffee Pudding Cake is a delightful fusion of rich toffee and refreshing citrus. Each bite offers a moist, indulgent texture complemented by a warm, gooey toffee sauce that elevates this classic dessert. Perfect for family gatherings or special occasions, this cake will leave your taste buds dancing with joy.
Ingredients
Scale
- 1 cup pitted Medjool dates (chopped)
- 1 cup boiling water
- 1/2 cup unsalted butter (softened)
- 3/4 cup light brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- Zest of 1 orange or lemon
- 1 cup all-purpose flour (sifted)
- 1 tsp baking soda
- For Sauce: 1/2 cup heavy cream
- For Sauce: 3/4 cup dark brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round baking dish.
- Soak chopped Medjool dates in boiling water for about 15 minutes.
- In a mixing bowl, cream together softened butter and brown sugar until fluffy. Beat in eggs, followed by vanilla extract and zest.
- Fold in soaked dates and their water into the mixture, then add flour mixed with baking soda until just combined.
- Pour batter into the prepared dish and bake for 30-35 minutes until golden and a toothpick comes out clean.
- For the sauce, heat heavy cream and dark brown sugar in a saucepan over medium heat until thickened (about 5-7 minutes).
- Serve warm cake drizzled with sticky toffee sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 278
- Sugar: 28g
- Sodium: 82mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 57mg