Sunday, October 14, 2007
Date Cake with Toffee Sauce
Yesterday I tried to make the Date Cake from Desserts from Chanterelle. I bought a bag of california dates, figuring they'd be fine; however, the recipe calls for 9oz of unpitted medjool dates and I wasn't comfortable estimating a substitution. I made the toffee sauce and decided to buy medjool dates the next day.
The medjool dates are on the right. They're moist and meaty while the california dates are slightly dry and much less flavorful. Sometimes it's worth it to spend slightly more for good ingredients.
I didn't have a 9in square pan, so I set aside one cup of the batter and baked the rest in an 8in square. I used the extra to make some mini cakes for sampling and photos, as the whole cake is going to Bloomfield for a dinner.
This Date Cake is Kate Zuckerman's version of a sticky toffee pudding. It's a great cake for fall; it's spiced with cloves, cinnamon, nutmeg, espresso powder and rum. The warm toffee sauce is a rich, boozy concoction of butter, cream, rum, and brown sugar.
I highly recommend this. Please don't ask me to post the recipe; I have mentioned several from this book already and I do not think it's fair to put them all online.
at 2:29 PM