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Asian-Style Tuna Cakes with Spicy Mayo

Indulge in Ina Garten Sticky Toffee Cake for Pure Bliss

Experience the indulgent flavors of Ina Garten Sticky Toffee Cake, a delightful dessert that melts in your mouth.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 oz Pitted Dates, chopped Adds natural sweetness and moisture; dried figs can be used for a different flavor.
  • 1 tsp Baking Soda Helps leaven the cake for a light, fluffy texture.
  • 1 cup Boiling Water Softens dates, ensuring a smooth cake texture.
  • 4 tbsp Unsalted Butter, softened Provides richness and flavor to the cake.
  • 3/4 cup Granulated Sugar Serves as the main sweetener for this indulgent dessert.
  • 2 Large Eggs Contributes to the cake's structure and moisture.
  • 1 tsp Vanilla Extract Elevates the flavor profile of the cake.
  • 1 1/2 cups All-Purpose Flour The backbone of the cake's structure.
  • 1 tsp Baking Powder Works as an additional leavening agent for lightness.
  • 1/4 tsp Kosher Salt Balances sweetness to enhance overall flavors.
For the Toffee Sauce
  • 1/2 cup Unsalted Butter Infuses creaminess into the sauce.
  • 1 cup Light Brown Sugar Provides richness and depth to the toffee sauce.
  • 1/2 cup Heavy Cream Adds a velvety texture to complement the cake.
  • 1 tsp Vanilla Extract Reinforces the flavor of the sauce for an indulgent taste.

Equipment

  • 9-inch square baking dish
  • Mixing Bowls
  • whisk
  • hand mixer
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. In a large bowl, combine chopped pitted dates with baking soda and pour in boiling water. Stir gently and let sit for 10 minutes.
  3. Cream together the softened butter and granulated sugar until light and fluffy using a hand mixer.
  4. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Whisk together the all-purpose flour, baking powder, and kosher salt in a separate bowl, then gradually add to the wet mixture.
  6. Fold in the soaked date mixture until evenly incorporated.
  7. Pour the batter into the prepared baking dish and smooth the top. Bake for 40-45 minutes, or until a toothpick comes out clean.
  8. To make the toffee sauce, melt the butter in a saucepan and whisk in brown sugar, heavy cream, and vanilla extract until smooth.
  9. Cool the cake for 10 minutes before transferring to a serving plate. Drizzle with warm toffee sauce and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For the best experience, serve warm with a drizzle of toffee sauce and vanilla ice cream.

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