Ingredients:

  • 1 cup (175 g) Dates, pitted and chopped (Soft Medjool or Deglet Noor)
  • 1 cup (240 ml) Boiling Water, freshly boiled
  • 1 teaspoon (5 g) Bicarbonate of Soda (Baking Soda)
  • 1 stick (115 g) Unsalted Butter, softened (for cake)
  • 3/4 cup (150 g) Light Brown Sugar, packed (for cake)
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract (for cake)
  • 1 3/4 cups (220 g) All-Purpose Flour, sifted
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (2 g) Ground Cinnamon
  • 1/2 teaspoon (3 g) Fine Sea Salt (for cake)
  • 1/2 cup (60 g) Walnuts, toasted and roughly chopped
  • 1/2 stick (55 g) Unsalted Butter, cold (for sauce)
  • 1/2 cup (100 g) Dark Brown Sugar (or Muscovado), packed (for sauce)
  • 1/2 cup (120 ml) Double Cream (Heavy Cream), full fat
  • 1/2 teaspoon (2.5 ml) Vanilla Extract (for sauce)
  • Pinch of Salt (1 g) (for sauce)

Instructions:

  1. Combine Soak Ingredients: Place the chopped dates, boiling water, and bicarbonate of soda in a medium saucepan.
  2. Boil and Soften: Bring the mixture to a gentle boil over medium heat, stirring briefly. Remove immediately from the heat.
  3. Rest: Set the date mixture aside to cool for at least 15 minutes. The baking soda will react, breaking the dates down into a thick, pulpy paste.
  4. Preheat and Prep: Preheat oven to 350°F / 175°C. Grease and line a 9 x 5 inch loaf tin with parchment paper, leaving an overhang.
  5. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and light brown sugar until light and fluffy (about 3 minutes).
  6. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
  7. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, cinnamon, and salt in a separate bowl.
  8. Fold Batter: Gently fold the dry ingredients into the wet mixture until just a few streaks of flour remain. Do not overmix.
  9. Incorporate Dates and Walnuts: Stir in the cooled date pulp mixture and chopped walnuts until the batter is uniform.
  10. Bake: Pour the batter into the prepared loaf tin. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
  11. Cool: Let the loaf cool in the tin for 10 minutes before lifting it out using the parchment overhang and transferring it to a wire rack.
  12. Make the Sauce: In a clean saucepan, melt the butter over medium heat. Add the dark brown sugar and salt. Stir until the sugar is dissolved and the mixture begins to bubble vigorously (about 2 minutes).
  13. Finish Sauce: Slowly pour in the double cream and vanilla extract. Whisk continuously until the sauce is smooth, thickened slightly, and bubbling gently. Remove from the heat.
  14. Prepare for Serving: While the loaf is still warm, use a skewer to poke several holes across the top surface.
  15. Serve: Drizzle about half the warm toffee sauce over the loaf, allowing it to soak into the holes. Slice and serve immediately with the remaining sauce on the side.