Recipe Index

Ingredients

• 7.1 oz pitted Medjool dates (chopped)
• 1 cup boiling water (or hot whole milk)
• 1 teaspoon baking soda
• a little over 1/4 cup salted butter (room temperature)
• 1/4 cup avocado oil
• 3/4 cup brown sugar (light or dark)
• 2 eggs (room temperature)
• 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
• a little less than 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 2/3 cup brown sugar (dark or light)
• 1/2 cup heavy cream
• a little over 1/4 cup unsalted butter
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• vanilla ice cream, according to taste
• flaky salt (optional)

Method

1. Heat the oven to 350°F and butter or line an 8-inch square pan. Put the chopped dates in a bowl, pour the boiling water or hot milk over them, and stir in the baking soda. Let the dates sit for 15 minutes until very soft, then mash them lightly with a fork into a thick, jammy paste that is not completely smooth.
2. In a large bowl or the bowl of a stand mixer, cream the salted butter and brown sugar until smooth and slightly fluffy. Drizzle in the avocado oil slowly while mixing so it emulsifies into the butter mixture. Add the eggs one at a time, mixing well after each, and stir in the vanilla.
3. Add the flour, baking powder, ground cloves and salt to the wet ingredients and mix just until combined, with a few flour streaks left. Fold in the date mixture along with all of its soaking liquid.
4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the center is set, a toothpick comes out clean, and the top is deeply golden.
5. While the cake bakes, make the toffee sauce: combine the brown sugar, cream, unsalted butter, vanilla and salt in a saucepan over medium heat and simmer gently for 3 to 5 minutes, stirring, until the sugar is dissolved and the sauce is slightly thickened and glossy.
6. As soon as the cake comes out of the oven, poke holes all over it with a skewer and pour about half the warm toffee sauce over it so it soaks in. Rest the cake for at least 20 minutes before serving.
7. Serve the cake warm in slices with a scoop of vanilla ice cream and the remaining toffee sauce spooned over, finishing with a small pinch of flaky salt if you like.

Prep: 25 min · Cook: 35 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data