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Ina Garten Sticky Toffee Cake

Ina Garten Sticky Toffee Cake: A Decadent Homemade Delight

A delightful dessert merging pitted dates and a rich toffee sauce, perfect for any occasion. Experience the indulgent Ina Garten Sticky Toffee Cake!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: British
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pitted Dates Can substitute with dried figs
  • 1 teaspoon Baking Soda Helps soften the dates
  • 1 cup Boiling Water Soaks dates
  • ½ cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 2 large Eggs Essential for binding
  • 1 teaspoon Vanilla Extract Opt for pure vanilla
  • 1 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 1 cup Light Brown Sugar
For the Toffee Sauce
  • ½ cup Unsalted Butter Softened
  • 1 cup Light Brown Sugar
  • ½ cup Heavy Cream
  • 1 teaspoon Vanilla Extract Preferably pure

Equipment

  • Oven
  • 8-inch square baking pan
  • Mixing bowls
  • Blender or food processor
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it and lining it with parchment paper.
  2. In a medium bowl, combine the chopped pitted dates with 1 cup of boiling water and 1 teaspoon of baking soda. Let soak for about 10 minutes.
  3. Use a blender to puree the date mixture until smooth, creating a velvety paste.
  4. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  5. Add 2 large eggs one at a time, mixing well after each, then add 1 teaspoon of vanilla extract.
  6. Whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt in a separate bowl, then add to the wet ingredients.
  7. Fold in the smooth date puree into the batter gently.
  8. Pour batter into the greased pan and bake for 30-35 minutes or until a toothpick comes out clean.
  9. For the toffee sauce, melt ½ cup of unsalted butter, 1 cup of light brown sugar, and ½ cup of heavy cream in a saucepan over low heat.
  10. Let the cake cool for about 10 minutes before lifting it from the pan, then drizzle warm toffee sauce over it before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 58gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 190mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Serve warm with extra toffee sauce and optionally with vanilla ice cream or whipped cream.

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