Cake
1 cup water
3 tablespoons strong coffee
1 tablespoon brandy, scotch or rum
1 cup coarsely chopped Medjool dates (pitted)
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch of salt
1/2 cup packed brown sugar
1/4 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
Toffee Sauce
3/4 cup packed brown sugar
6 tablespoons unsalted butter
3/4 cup 35% cream
Preheat the oven to 350 Fahrenheit. Grease an 8 inch/2L square baking dish.
In a small saucepan, bring water, coffee and liquor to a boil. Add the dates and remove from the heat.
In a small bowl combine the flour, baking soda and powder, cinnamon and salt.
In a mixer cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.
In a food processor, pules the date mixture with the liquid until just chunky. (I blended the mixture until it was smooth)
Beat in flour mixture alternately with date mixture, ending with the flour until the batter is thick and smooth..
Pour batter into your greased dish and smooth the top.
Bake in the oven for 30 to 35 minutes or until the cake tester comes out clean.
Meanwhile make your toffee sauce. In a saucepan cook the sugar, butter and cream over a low heat until slightly thickened and brown. This usually takes a few minutes.
When your dessert comes out of the oven poke some holes with a skewer and slowly pour about 2/3's of the sauce over the cake. Reserve the rest of the toffee sauce to serve with the dessert.
Serve this delicious dessert with vanilla ice cream.
