Enjoy this quick and delicious grown-up cake with nuts, dates, and toffee sauce. It's important to emphasize the need to use hot coffee to soften the dates.
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Ingredients
(26-24 cm diameter pan)
•Approximately 1/3 package (175 grams) vacuum-packed pitted dates
•1 teaspoon baking soda
•1/4 + 1 cup (300 ml) hot coffee (instant coffee or espresso or filtered black coffee)
•1/4 cup (60 ml) canola oil or grapeseed oil
•2/3 cup (130 grams) brown sugar
•2 large eggs (size L)
•1/4 + 1 cup (175 grams) all-purpose flour
•1 teaspoon baking powder
•Pinch of salt
•Optional: Ground cardamom
•3/4 cup (60 grams) toasted and chopped pecans
For the Toffee Sauce:
•1 cup (250 ml) heavy cream (32%-38% fat)
•1/2 cup (100 grams) brown sugar
•For serving: Handful of toasted and chopped pecans
Procedure
1. Preheat the oven to 180 degrees Celsius (no need for fan) and grease the pan.
2. Place the dates, baking soda, and coffee in a food processor bowl and process into a paste. Add the oil and sugar and process. Add the eggs and process until smooth. Add the flour, baking powder, salt, and if desired, cardamom, and process into a dough. Add the pecans and process just until evenly distributed (avoid over-doing it). Pour into the pan.
3. Bake for about 40 minutes, until a toothpick inserted into the center of the cake comes out dry.
4. Meanwhile, prepare the sauce: Place the cream and sugar in a saucepan and heat over low heat, stirring occasionally, until the sugar melts and a uniform and thick sauce is obtained. Let it cool for about 30 minutes (so that the hot sauce doesn't get absorbed into the cake).
5. Remove the hot cake from the oven and immediately pour the sauce over it. Sprinkle the pecans over the sauce and enjoy
• Preparation time: About 20 minutes, not including baking
• Difficulty: Easy
• Storage: In an airtight container, up to 3 days in the refrigerator or up to 2 months in the freezer.