Spiced Coffee Recipe

Prepare dates

Place chopped dates in a heatproof bowl. Pour boiling water over the dates and stir in the baking soda. Let sit 15 minutes until dates soften and liquid is lukewarm; mash lightly with a fork to break up large pieces.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Butter a 9-inch (23 cm) round cake pan or an 8x8-inch square pan and line the bottom with parchment.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.

Add eggs and vanilla

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine dry ingredients

Whisk together flour, baking powder, salt, cinnamon, cardamom, and ginger in a separate bowl.

Incorporate dates and dry mix

Stir the cooled date mixture (including any remaining liquid) into the creamed butter mixture. Fold in the dry ingredients in two additions until just combined. Fold in chopped walnuts (if using) and toffee pieces, reserving a small handful of toffee for the top.

Bake

Spoon batter into the prepared pan and smooth the top. Sprinkle reserved toffee pieces on top. Bake for 28–36 minutes (9-inch round) or 30–40 minutes (8x8) until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Let cake cool in the pan on a rack for 15 minutes. Run a knife around the edge, invert onto the rack, remove parchment, then invert again to right-side up. Cool completely before slicing or serving with warm toffee sauce and ice cream.

In a small saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring, until the sugar dissolves and the mixture is bubbling gently, about 2–3 minutes.

Slowly whisk in heavy cream. Bring to a low simmer and cook for 3–4 minutes until slightly thickened. Remove from heat and whisk in salt and vanilla. If sauce is too thick after cooling, stir in a tablespoon of hot water or extra cream to loosen. Keep warm until serving.

Prepare coffee base

In a medium bowl, combine cooled brewed coffee, sweetened condensed milk, instant espresso powder (if using) and vanilla extract. Whisk until espresso powder dissolves completely.

Whip cream

In a large chilled bowl, whip the very cold heavy cream to medium-stiff peaks using a hand mixer or stand mixer (peaks should hold shape but still be soft).

Fold together

Gently fold about one-third of the whipped cream into the coffee-condensed milk mixture to lighten it, then fold in the remaining whipped cream until uniform and airy. Fold in chocolate shavings or toffee bits if desired.

Freeze

Pour the mixture into a loaf pan or airtight container and smooth the top. Press plastic wrap directly onto the surface to prevent ice crystals. Freeze at least 6 hours or overnight until firm.

Serve

Let the ice cream sit at room temperature for 5 minutes before scooping for easier portioning.

For each serving, place a slice of Spiced Date-Toffee Cake on a plate. Add a generous scoop of coffee ice cream alongside or on top.

Warm a few tablespoons of toffee sauce and drizzle over the cake and ice cream. Sprinkle toasted chopped walnuts and a light dusting of espresso powder if desired.

Serve immediately so the ice cream melts slightly into the warm cake and sauce.