Stashcook: Meal Planner & Recipe Keeper

Date and Walnut Sticky Cake Recipe

Name: Date and Walnut Sticky Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g Unsalted Butter (room temperature); 150 g Dark Brown Sugar; 2 Large Eggs; 1 Tbsp Molasses; 180 g All-Purpose Flour; 200 g Medjool Dates, pitted and chopped; 1 Tsp Vanilla Extract; 1 Tsp Baking Soda; 100 g Chopped Walnuts; 100 g Dark Brown Sugar (for sauce); 100 g Unsalted Butter (for sauce); 2 Tbsp Golden Syrup; 250 ml Heavy Cream; Vanilla Ice Cream, to serve

Stashcook

This is a sweet cake with dates and walnuts. It's warm and has a sauce that tastes like caramel. You eat it with ice cream. It's good for dessert after dinner. You mix, cook, and bake to make it.

Ingredients

100 g Unsalted Butter (room temperature)

150 g Dark Brown Sugar

2 Large Eggs

1 Tbsp Molasses

180 g All-Purpose Flour

200 g Medjool Dates, pitted and chopped

1 Tsp Vanilla Extract

1 Tsp Baking Soda

100 g Chopped Walnuts

100 g Dark Brown Sugar (for sauce)

100 g Unsalted Butter (for sauce)

2 Tbsp Golden Syrup

250 ml Heavy Cream

Vanilla Ice Cream, to serve

Method

Preheat the oven to 160C (320F). Butter and line a 9-inch round cake tin with baking paper.

In a saucepan, combine the chopped dates with 250 ml of water and bring to a boil. Remove from heat, add vanilla extract, and mash the mixture into a paste.

Using an electric mixer, cream together 100 g of butter with 150 g of dark brown sugar until light and fluffy. Beat in the molasses.

Add the eggs one at a time, fully incorporating each before adding the next.

Fold in the all-purpose flour, baking soda, and a pinch of salt until well combined.

Stir in the date paste and chopped walnuts until evenly distributed.

Pour the batter into the prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out clean.

While the cake is baking, make the toffee sauce by combining 100 g of dark brown sugar, 100 g of butter, and golden syrup in a saucepan over medium heat. Stir until the butter melts and the sauce is smooth.

Gradually add the heavy cream to the sauce, stirring constantly until the sauce is thick and glossy.

Once the cake is done, let it cool slightly before poking holes all over with a skewer.

Pour half of the warm toffee sauce over the cake, allowing it to soak in.

Serve the cake warm with the remaining toffee sauce and a scoop of vanilla ice cream on the side.

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