Print Options:

Sticky date cake with toffee sauce

Yields1 ServingPrep Time15 minsCook Time1 hr 25 minsTotal Time1 hr 40 mins

 315 g Dates
 375 ml Boiling water
 1 ⅕ tbsp Baking soda
 150 g Unsalted butter chopped
 175 g Brown sugar
 225 g Self-raising flour
Toffee sauce
 3 Eggs
 250 ml Cream
 265 g Brown sugar

Preheat oven to 160°C (325°F). Place the dates, water and bicarbonate of soda in a bowl and set aside for 5 minutes. Place the date mixture, butter and sugar in a food processor and process until well combined. Add the eggs and flour and process until just combined.


Pour the mixture into a lightly greased 20cm-square tin lined with non-stick baking paper and bake for 60–70 minutes or until cooked when tested with a skewer. Allow to cool in tin for 10 minutes before turning out onto a wire rack.

Toffee sauce

To make the toffee sauce, place the butter, cream and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 8–10 minutes or until thickened slightly. Serve with the sticky date cake warm or at room temperature. Serves 6–8.

Nutrition Facts

Amount Per Serving
Calories 300Calories from Fat 200
% Daily Value *
Total Fat 567g873%

Saturated Fat 876g4380%
Trans Fat 677g
Cholesterol 778mg260%
Sodium 8mg1%
Potassium 88mg3%
Total Carbohydrate 888g296%

Dietary Fiber 88g352%
Sugars 88g
Protein 888g1777%

Vitamin A 3%
Vitamin C 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.