From Food & Wine
Rich and sweet, from dates, molasses, and dark brown sugar, this cake is an indulgent dessert. A generous drizzle of heavy cream balances the flavor perfectly. Chewy and sticky Medjool dates work best here, but any dried date will do. Excerpted from the book AT MY TABLE by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.
Rich and sweet, from dates, molasses, and dark brown sugar, this cake is an indulgent dessert. A generous drizzle of heavy cream balances the flavor perfectly. Chewy and sticky Medjool dates work best here, but any dried date will do. Excerpted from the book AT MY TABLE by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.
Ingredients
Cake
- 7 ounces Medjool dates, pitted and roughly chopped (about 15 large dates)
- 3/4 cup plus 1 tablespoon boiling water
- 1 teaspoon baking soda
- 5 tablespoons softened unsalted butter, plus more for greasing
- 2 tablespoons molasses
- 1/4 cup dark brown sugar
- 2 large eggs, room temperature
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
Sauce
- 10 tablespoons unsalted butter (1 1/4 sticks)
- 1 1/2 cups dark brown sugar
- 1 tablespoon molasses
- 3/4 cup plus 1 tablespoon heavy cream, plus more for serving