Sticky Date Cake Recipe

Prepare dates

Place chopped dates in a heatproof bowl. Pour boiling water over the dates and immediately sprinkle the baking soda on top. Stir gently to combine and let sit 10 minutes until soft and slightly broken down.

Preheat and prepare pan

Preheat oven to 350°F (177°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. Lightly butter or spray the parchment.

Cream butter and sugar

In a large bowl, using a hand mixer or stand mixer fitted with the paddle, cream the softened butter and 1 cup brown sugar together on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla

Add eggs one at a time, mixing well after each addition. Scrape down the bowl, then add 1 teaspoon vanilla extract and mix until incorporated.

Combine dry ingredients

In a separate bowl whisk together the all-purpose flour, baking powder, and salt.

Combine wet and dry

Fold one-third of the dry ingredients into the creamed mixture, then half of the softened date mixture (including any remaining liquid), alternating and ending with the dry ingredients. Mix gently until just combined; avoid overmixing.

Add dates

Fold in the softened chopped dates, ensuring even distribution. Batter should be relatively thick.

Bake

Pour batter into prepared pan, smooth the top, and bake in preheated oven for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too quickly, tent with foil for the last 10 minutes.

Cool

Allow cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove parchment, then invert again so cake is right-side-up. Cool another 20 minutes before assembling with sauce and garnishes.

While the cake bakes or during the last 15 minutes of baking, make the sauce. In a small saucepan over medium heat, combine 1/2 cup unsalted butter and 3/4 cup brown sugar. Stir until the butter melts and sugar dissolves, about 2–3 minutes.

Carefully add 3/4 cup heavy cream while stirring. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring constantly, until sauce thickens slightly and coats the back of a spoon.

Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon sea salt. Let the sauce cool slightly; it will thicken as it cools but should remain pourable for drizzling.

If desired, reserve 2 tablespoons of warm sauce to brush on the top of the cake before serving for extra gloss.

Warm about half of the toffee sauce (reheat gently if it cooled) and poke a few shallow holes in the top of the still-warm cake with a skewer. Pour or brush 1/3–1/2 of the warm sauce over the cake to soak into the crumb; allow to rest 5–10 minutes so sauce penetrates.

Break up or crumble the room-temperature soft goat cheese lightly with a fork to loosen it. Dollop or spread small quenelles of goat cheese over slices when plating (about 2 tablespoons goat cheese per serving).

Slice the cake into 8 equal pieces. Place one slice on each plate. Add a generous drizzle of remaining warm toffee sauce over the slice.

Top each plated slice with a scoop of house-made vanilla ice cream and sprinkle chopped pistachios over the ice cream and cake. Garnish with a mint leaf if using.

Serve immediately so ice cream contrasts with warm cake and sauce.