Sticky Toffee Date Cake

Method

• 1)

  Bundt cake pan, brushed with soft butter and dusted with flour.

• 2)

  Shake off excess.

• 3)

  Preheat oven to 170C

• 4)

  Beat  dry ingredients in a large bowl of a stand alone mixer with a whisk until well combined.

• 5)

  Add butter (make sure it’s at room temperature) and use beater to mix on medium-low speed until mixture resembles coarse sand.

• 6)

  Add sour cream and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 minute.

• 7)

  Scrape down sides of bowl. Reduce mixer speed to medium-low, add 1 egg at a time, starting on low speed then increasing it and beating for about 30 seconds  between each addition.

• 8)

  Scrape down sides of bowl again. Reduce speed to low, add dates, and beat until incorporated, about 30 seconds longer.

• 9)

  Scrape batter into prepared pan; smooth surface and tap the pan lightly on the counter to remove any air bubbles.

• 10)

  Bake cake until a tester inserted into the center comes out clean and cake springs back slightly when pressed, 40–50 minutes.

• 11)

  Let cool at least 20 minutes in pan, then turn out cake onto a platter and let cool completely.

• 12)

  Cake can be made 1 day ahead. Let cool, then cover with plastic wrap.

• 13)

  Store at room temperature.

For the tahini caramel

• 1)

  1. In a large sauce pot place the sugar and heat on medium high swirling the sugar until it turns a deep amber and is completely dissolved.

• 2)

  This will take 7-10 mins. DO NOT WALK AWAY! It will burn very quickly if not careful and must be swirled in order to prevent burning.

• 3)

  2. Once caramel appears, add 1\2 cup of warmed heavy cream, TURN OFF FLAME. Allow for boiling to settle, and then whisk to combine.

• 4)

  Add ¼ tsp Fleur de Sel salt and 2 tbsp of butter. Whisk until smooth and transfer to a Pyrex pitcher to cool.

• 5)

  PS: add more cream about 1/2 cup for a runnier caramel, this one sets quite firm to a total of 250ml.

   

• 6)

  Once caramel cools to room temperature, add 1/4 cup of tahini and use a small whisk or a rubber spatula to mix them together.

To assemble

• 1)

  Place a couple of chopped or torn dates on the top of the cake and drizzle generously with the caramel tahini.
  If the caramel is too stiff, heat up gently in a Bain Marie.

   

• 2)

  Serve extra sauce on the side.