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Ingredients
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Date Cake
Toffee
Tahini Mousse Giuggiulena
Method
Date Cake
- 1
Prepare the Dates
Chop the pitted dates into small pieces and set aside.
- 2
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, and salt.
- 3
Cream Butter and Sugar
In a separate bowl, cream the softened unsalted butter and brown sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract until fully combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped dates.
- 6
Bake the Cake
Pour the batter into a greased cake pan and bake at 350°F (175°C) for 30-40 minutes, or until a toothpick comes out clean.
Toffee
- 7
Combine Ingredients
In a saucepan, combine granulated sugar, unsalted butter, and heavy cream.
- 8
Cook the Toffee
Cook over medium heat, stirring constantly until the mixture reaches a golden color and a temperature of 300°F (150°C).
- 9
Add Sea Salt
Remove from heat and stir in the sea salt. Allow to cool slightly before pouring over the cake.
Tahini Mousse Giuggiulena
- 10
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
- 11
- 12
Fold Mixtures
Gently fold the whipped cream into the tahini mixture until fully combined.
- 13
Add Giuggiulena
Fold in the giuggiulena (sesame seeds) and chill the mousse in the refrigerator for at least 1 hour before serving.