Description
This Sticky Toffee Date Cake with Orange Glaze is a moist, flavorful dessert that combines the rich sweetness of dates with a zesty, tangy orange glaze. Perfectly spiced with cinnamon and butter, this cake is an irresistible treat for any occasion.
Ingredients
Scale
Date Cake
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Orange Glaze
- 1/3 cup orange juice, freshly squeezed
- Zest of 1 large orange
- 1/2 cup brown sugar
- 2 tbsp unsalted butter
Instructions
- Soak Dates: In a bowl, combine the chopped dates with boiling water and baking soda. Let this mixture sit for 10 minutes to soften the dates thoroughly.
- Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This will incorporate air, helping the cake’s texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully mixed before adding the next.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually mix these dry ingredients into the wet mixture until just combined to avoid overmixing.
- Fold in Dates: Carefully fold the soaked date mixture into the batter until evenly distributed.
- Prepare and Bake: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, pour in the batter, and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Make Orange Glaze: While the cake bakes, prepare the glaze by simmering fresh orange juice, orange zest, brown sugar, and butter in a saucepan over medium heat until the mixture thickens slightly.
- Glaze the Cake: Once the cake is out of the oven, pierce the surface multiple times with a skewer or fork, then slowly pour the warm orange glaze over the top. Let the cake absorb the glaze and rest for 10 minutes before serving.
Notes
- To ensure the cake stays moist, do not overbake; start checking at 35 minutes.
- Use freshly squeezed orange juice for the best flavor in the glaze.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For a richer taste, serve the cake slightly warm with a scoop of vanilla ice cream or whipped cream.
- You can substitute unsalted butter with salted butter but reduce added salt in the recipe accordingly.
