Spiced Date-toffee Cake Recipe

Prepare dates

Place the chopped dates in a heatproof bowl. Stir the baking soda into the boiling water until dissolved, then pour the hot water over the dates. Let stand 15 minutes to soften and cool slightly; mash lightly with a fork to break up large pieces.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square or round cake pan and line the bottom with parchment paper for easier removal.

Cream butter and sugar

In a large bowl, beat the softened butter and dark brown sugar together until smooth and slightly fluffy, about 2 minutes. Add eggs one at a time, mixing until incorporated, then beat in vanilla.

Combine wet and dry

Whisk together the flour, baking powder, salt, cinnamon, and cardamom in a separate bowl. Add half of the dry ingredients into the butter mixture, then fold in the mashed dates (with any remaining soaking liquid). Add half of the buttermilk, then the remaining dry ingredients, then the remaining buttermilk — stir just until combined. Do not overmix; batter should be thick and slightly sticky.

Transfer to pan

Spoon the batter into the prepared pan and smooth the top with a spatula. Set aside while you make the toffee swirl.

Make toffee sauce

In a small saucepan over medium heat, melt the 4 tablespoons butter. Add the light brown sugar and stir until it dissolves. Carefully stir in the heavy cream and bring the mixture to a gentle simmer. Cook, stirring frequently, for 3–4 minutes until the sauce thickens slightly. Remove from heat and stir in sea salt and 1/2 teaspoon vanilla. Let cool for 3 minutes; it will thicken more as it cools.

Swirl into batter

Pour about two-thirds of the warm (not piping hot) toffee sauce over the cake batter in the pan. Use a knife or skewer to swirl the sauce into the batter in a figure-eight or circular motions, creating ribbons of toffee. Reserve the remaining toffee for topping.

Bake

Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the cake (avoiding thick toffee ribbons) comes out with a few moist crumbs but not raw batter. If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

Top with reserved toffee and nuts

Remove the cake from the oven and immediately spoon the reserved warm toffee over the top, letting it sink into the surface. Sprinkle the toasted chopped pecans or walnuts evenly over the top. Allow the cake to cool in the pan on a wire rack for 30–40 minutes to let the toffee set.

If using extra chopped dates or date paste, press them lightly into the surface of the warm toffee for concentrated date flavor. Once the cake is fully cooled, invert onto a serving plate and dust lightly with powdered sugar if desired. Cut into squares or wedges and serve at room temperature. For cleaner slices, chill the cake 30 minutes before slicing.