Cake

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  ½
  lb
  dates ,
  without pit

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  1⅔
  cup
  boiling water

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  ¾
  stick
  butter ,
  room temperature

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  1¼
  cup
  dark brown sugar

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  1
  teaspoon
  vanilla extract

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  3
  tablespoons
  golden syrup

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  3
  eggs,
  size L

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  2½
  cup
  all-purpose flour

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  3¼
  teaspoon
  baking powder

Toffee Syrup

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  ½
  cup
  sugar

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  ⅔
  cup
  water

Cake

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  Preheat your oven to 390 °F (200 °C) for a conventional oven or 350 °F (175 °C) for a fan-assisted oven. This ensures even baking from the start.

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  Lightly brush a 10-inch (24 cm) springform pan with butter, ensuring good coverage. Then, lightly flour the bottom and sides, tapping out any excess flour. This prevents the cake from sticking.

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  Cut a piece of parchment paper into a circle to fit the bottom of the springform and place it inside. This extra step guarantees easy release.

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  In the bowl of a kitchen machine or a food processor, combine the pitted dates and boiling water. Purée until the dates are very smooth, forming a rich, thick paste. This date puree is key to the cake’s moist texture and deep flavor.
  ½ lb dates,
  1⅔ cup boiling water

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  In a separate large bowl, using an electric mixer, beat the room temperature butter, dark brown sugar, and vanilla extract until the mixture is light, soft, and airy. This typically takes about 3 minutes and creates the base for a tender cake.
  ¾ stick butter,
  1¼ cup dark brown sugar,
  1 teaspoon vanilla extract

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  Gradually add the golden syrup and eggs, one at a time, to the butter mixture. Ensure each egg is fully incorporated before adding the next. Mix again for approximately 2 minutes until everything is well combined and fluffy.
  3 tablespoons golden syrup,
  3 eggs

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  Sift the all-purpose flour and baking powder directly onto the wet batter. Gently fold it in with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
  2½ cup all-purpose flour,
  3¼ teaspoon baking powder

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  Carefully pour the smooth date puree onto the cake batter. Using a spatula, gently fold it in until it’s evenly distributed, adding that distinctive rich flavor and moisture.

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  Pour the prepared batter into the springform pan. Bake the cake in your preheated oven for approximately 50 minutes, or until a skewer inserted into the center comes out clean.

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  Once baked, let the cake stand in the pan for 5 minutes to slightly cool and firm up. Then, carefully remove it from the mold and transfer it to a serving plate or wire rack.

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  Place the warm cake onto a plate with a slight rim. This will be practical for catching and re-absorbing any excess toffee syrup in the next step, ensuring no deliciousness is wasted.

Toffee Syrup

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  In a saucepan, gently heat the granulated sugar with two tablespoons of water over medium heat. Stir occasionally until the sugar dissolves, then stop stirring and allow it to boil until the sugar develops a rich amber tint. This is the caramelization process, which gives the syrup its depth of flavor.
  ½ cup sugar,
  ⅔ cup water

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  Immediately turn off the heat and carefully add the remaining water. Pour it away from you, as the sudden temperature change can cause hot splashes. Once the initial bubbling subsides, turn the heat back to high and let the syrup boil for 5 minutes to thicken slightly.

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  While the syrup is simmering, take a satay stick or a fork and prick numerous holes all over the top of the warm cake. This crucial step allows the cake to soak up the glorious toffee syrup more efficiently, ensuring maximum moisture and flavor.

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  Generously brush a good amount of the hot toffee syrup over the entire top and sides of the cake. Once the cake has absorbed some, pour the remaining syrup slowly over the cake, allowing it to seep into all the prepared holes.

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  Any syrup that isn’t immediately absorbed will collect on the rimmed plate. Fear not, this will slowly be absorbed by the bottom of the cake. For the best, most succulent result, let the cake stand for at least one hour (or longer!) to fully complete the absorption process before slicing and serving. This resting period is crucial for maximum stickiness and moisture!

2. Toffee Syrup Safety: When caramelizing sugar, it becomes extremely hot and can splash if water is added too quickly or stirred improperly. Always pay close attention, consider wearing heat-resistant gloves and an apron, and add the remaining water away from your body. Safety first!

3. Chocolate Variation: For a decadent twist, consider adding 3 ½ oz. (100 grams) of melted dark or milk chocolate to the cake batter along with the date puree. This adds another layer of richness and depth to the sticky toffee cake.

4. Storage & Reheating:

• Refrigerator: To maintain its freshness and moisture, store the sticky toffee cake covered tightly in the fridge for up to 3-4 days. It actually tastes even better the next day as the flavors meld.
• Freezer: This cake freezes beautifully! Wrap individual slices or the entire cake in two layers of plastic wrap, then an additional layer of aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight before reheating.
• Reheat: To enjoy warm, heat individual slices in the microwave for 30-60 seconds (depending on your microwave power) until heated through and wonderfully moist. You can also warm it gently in an oven set to a low temperature (around 250°F / 120°C) for 10-15 minutes.