Ramadan is the season for dates, so I desired to make something that might encompass this nearby favorite. We love dessert at Tania’s Teahouse, so I desired to create something standout. After many assessments, I eventually developed our constrained version, Sticky Date Cake with Toffee Sauce. I love this recipe because it’s miles a comfort meal and strikes a chord in my memory of festive times, a time to get together with loved ones to experience a seasonal cake. We decided to add this dish at some point on the Ramadan menu because it is going nicely with its warm and welcoming atmosphere.
This recipe is amusing to make at home because it’s very flexible. You can attempt making my authentic recipe, after which, as soon as you have mastered it, you may then test it by adding different ingredients, including nuts, chocolate, and fruits. Surprisingly, the Sticky Date Cake is a sweeter option than chocolate cake but has a lighter texture (so you can experience more of it!).
It’s also, without a doubt, clean and a laugh to make so you can get your youngsters involved. If you’re planning to serve it at a dinner party or just at home with your circle of relatives, add a few more flairs by leaving the toffee sauce on the aspect, then make a display of drizzling it on the pinnacle tableside. Finally, remember it’s getting hot outside, and you may want a scoop of ice cream on top to cool you down. Chef’s orders!
HOW TO MAKE IT (RECIPE MAKES 10 TO 12)
Cooking time 15 — 20 mins
INGREDIENTS
225g pitted dates
1 tsp bicarbonate of soda
200ml boiling water
85g smooth butter
130g caster sugar
Two pcs eggs
160g all-purpose flour
10g baking powder
½ tsp 7 spice
½ tsp cinnamon powder
30ml cream
Toffee sauce
115g brown sugar
115g butter
150ml cream
Method:
1. preheat oven to 180⁰C. Grease your ramekins or cupcake tins with butter.
2. Place the pitted dates and bicarbonate of soda in a warm evidence bowl. Pour over the boiling water. Let it stand for five to 10 minutes or till soft; drain and mash the dates using a fork.
3. In a separate bowl, combine the tender butter and caster sugar and beat until properly mixed and smooth.
4. Add the eggs one at a time and keep beating nicely after each addition.
5. Add the dry elements (flour, baking powder, seven spices, and cinnamon powder). Mix properly till the whole thing is nicely integrated.
6. Fold the cream and mashed dates into the combination.
7. Spoon mixture into the greased ramekins and bake for 15 -20 mins or until a skewer inserted into the center smooths out.
8. For the sauce, lightly warm the cream in a pan. Add the sugar and butter and whisk till the sugar is completely dissolved. Let it simmer on low heat till thick inconsistency.
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