Smitten Kitchen
Make the cake: Pit and roughly chop dates and place them in a heatproof bowl. Pour boiling water over them and stir in the baking soda. Cover the bowl and set it aside for 30 minutes.
Meanwhile, heat oven to 350°F (175°C). Butter a 9×13-inch baking pan. As an extra precaution, if you’re nervous about sticking (although this cake should not), you can line the bottom with a fitted rectangle of parchment paper.
Blend date-water mixture in a blender or food processor until smooth. In a large bowl, combine the melted butter and sugars. Whisk in eggs, then salt. Stir in the flour, then date puree. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
To serve it rustic-style, as we did, let it cool in the pan on a cooling rack. If you’d like to transfer it later to a serving plate, let cool in the pan for 20 minutes, then flip it out onto a cooling rack, removing the parchment paper if you used it.
Make the sauce: Combine butter, cream, sugar and vanilla in a larger saucepan than you think you’ll need (I vote for 2 1/2 to 3 quarts) over medium heat and bring to a boil and let it simmer - bubbling. Whisk for about 10 minutes, until the mixture thickens slightly.
To serve: Cut the cake into squares (still warm is just fine). Drizzle each slice with toffee sauce, a pinch of sea salt, and top with a dollop of whipped cream, if desired. If your mint plant has survived the fall better than mine has, a leaf or two would be lovely here, too.
NOTES
The sauce needs to come to a boil and be really bubbling for it to thicken.
Amy said not to make sauce ahead of time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1351g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 4435 | ||
Calories from Fat: 3130 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 347.8g | 464 % | |
Saturated Fat 199.7g | 998 % | |
Monounsaturated Fat 101.2g | ||
Polyunsanturated Fat 21.4g | ||
Cholesterol 1761.8mg | 542 % | |
Sodium 4816.1mg | 166 % | |
Potassium 709.9mg | 19 % | |
Total Carbohydrate 290.4g | 85 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 285.8g | ||
Protein 45.1g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4435
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