Description
Ina Garten’s sticky toffee cake brings British dessert magic to your table with its rich, caramel-soaked perfection. Rich dates and warm spices create a luscious treat that transports you to comforting English countryside kitchens.
Ingredients
Scale
Main Ingredients:
- 6 ounces (170 g) dates, pitted and finely chopped (about 8–10 medjool dates)
- 2 large eggs
- 1 ¼ cup (178 g) all-purpose flour
- ¾ cup (159 g) granulated sugar
- ¾ cup (159 g) packed light or dark brown sugar
Wet Ingredients:
- ¾ cup boiling water
- ½ teaspoon vanilla extract
- 6 tablespoons (85 g) butter, softened
- ½ cup (113 g) butter
- ½ cup heavy whipping cream
- Additional heavy whipping cream for drizzling (optional)
Dry and Seasoning Ingredients:
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Pinch of coarse, kosher salt
- ¼ to ½ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat 6 to 8 ramekins (each approximately 180 milliliters) or an 20×20 or 23×23-centimeter pan with cooking spray or butter.
- In a medium mixing bowl, combine chopped dates, boiling water, baking soda, and vanilla extract. Allow the mixture to rest for 15 minutes, enabling the dates to soften and integrate.
- Using an electric mixer, cream together butter and granulated sugar in a separate bowl until the mixture becomes light, fluffy, and pale, approximately 2-3 minutes.
- Incorporate eggs into the butter-sugar mixture, blending until fully integrated and smooth.
- In a small bowl, whisk together flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Avoid overmixing to maintain the cake’s delicate texture.
- Fold the softened date mixture into the batter, distributing evenly throughout.
- Fill ramekins approximately two-thirds full or spread batter evenly in the prepared pan.
- Bake in the preheated oven: 18-22 minutes for ramekins, 22-25 minutes for a square pan. Test doneness by inserting a toothpick into the center; it should emerge clean. The cake’s surface should spring back when lightly touched.
- Allow cakes to cool completely in their baking vessels, or serve slightly warm for a comforting dessert experience.
- Prepare the caramel sauce by combining sugar, butter, cream, and salt in a saucepan. Simmer over low heat, stirring continuously for 5-7 minutes until the sugar dissolves and the sauce becomes smooth and glossy.
- For serving, plate individual ramekins or slice the cake if baked in a pan. Drizzle warm caramel sauce over each portion, optionally garnishing with chopped pecans and a light cream drizzle for added indulgence.
Notes
- Grab soft, pitted dates to ensure a smooth, velvety texture throughout the cake.
- Gently fold ingredients to maintain air pockets, creating a lighter, more delicate crumb.
- Watch the toffee sauce carefully while cooking to prevent burning or crystallization.
- Customize sweetness levels by tasting the sauce and adjusting sugar content gradually.
- Rest the cake for 10-15 minutes after baking to let flavors develop and sauce settle perfectly.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 464 kcal
- Sugar: 49 g
- Sodium: 237 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 109 mg