sticky sesame toffee date cake
At this point, just dip me in tahini and coat me in sesame seeds. If you take a quick browse through my Instagram, or this website, you’ll notice preeetty quickly that I find an excuse to throw sesame in anything – bread, cookies, jams, you name it. In seed form, sesame adds a perfect nutty-crunchiness without being overpowering. In paste form (tahini), sesame adds a rich depth of flavor that amps up whatever flavors you’re already working with. So when I saw Molly Baz’s recipe for sticky toffee date cake on Bon Appétit, I knew I had to spice it up with some sesame flavor. Is sesame a spice?
INGREDIENTS
Cake
1 1/2 cups dark brown sugar, packed
1 cup (2 sticks) butter, room temperature
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. kosher salt
1/2 tsp. cardamom
1/2 tsp. ground ginger
1/2 cup sour cream
1/2 cup tahini
1 tsp. vanilla extract
3 large eggs
1/2 cup Medjool dates, pitted + chopped
TAHINI TOFFEE SAUCE
1/2 cup (1 stick) butter
3/4 cup dark brown sugar
1/2 cup sour cream
1/4 cup tahini
1 tsp. vanilla extract
2 tsp. kosher salt
TOPPINGS
8 Medjool dates, torn
2 tbsp. toasted sesame seeds
TOOLS
10”-11” round springform pan or 10-cup bundt pan
DIRECTIONS
Make the cake: Preheat oven to 350ºF/180ºC with a rack in the middle of the oven. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until fluffy, about 3 minutes. Add in all the dry ingredients (flour, baking soda, baking powder, spices, & salt), and mix until the mixture becomes crumbly. Add in the sour cream, tahini, and vanilla, and mix until incorporated. Next, add in each egg, mixing in between each addition until the egg is well incorporated. Scrape down the sides of the bowl using a rubber spatula to ensure nothing is left behind. Add in the chopped dates and mix until well incorporated. The batter should look somewhat like frosting.
Spray your choice of pan heavily with nonstick spray, and coat lightly with flour, to ensure your cake doesn’t stick. Pour batter into pan and smooth surface. Bake for 40-45 minutes, or until a cake tester (or toothpick) comes out clean from the center. Let cake cool before assembling.
Make the tahini toffee sauce: In a medium saucepan over medium heat, melt 1 stick butter and 3/4 cup brown sugar, whisking constantly to avoid any butter or sugar burning. Once butter-sugar mixture is smooth, remove from heat and whisk in sour cream, tahini, vanilla and salt until smooth. Set aside until assembly. Pro-tip: if sauce hardens, just reheat in a saucepan over medium heat for about 1 minute until smooth & easily pourable.
Assemble the cake: Top cake with 1 cup tahini toffee sauce, allowing the sauce to spill over the sides (for drool-worthy effect!). Arrange torn dates around edge of cake, and sprinkle sesame seeds over.
Serve cake with extra warmed tahini toffee sauce, a dollop of yogurt or vanilla ice cream, and sesame seeds.
store: in an airtight container in the fridge for up to 3 days. Cake can be made 1 day ahead, covered and stored at room temperature.
diet: vegetarian
eat it with: friends and family!
