A traditional British sweet with a twist.
1 1/2 cups water
9 Tablespoons butter, room temp
1 1/2 cups dark brown sugar
2 eggs, room temp
1 3/4 cups tigernut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1c packed dark brown sugar
1c heavy cream
12 Tablespoons butter
1 teaspoon salt
Preheat your oven to 350º
Prepare your cake pan with cooking spray and parchment.
Pit and soak your dates in the 1 1/2 cups of water for ten minutes. In the meantime using a whisk mix all your dry ingredients (from the flour to the cardamom) together in a medium bowl. If your tigernut flour looks a little lumpy give it a quick sift with a mesh colander.
Puree your dates with their soaking water in a blender until you have a smooth viscous liquid.
Using the paddle attachment beat your butter and sugar together in the bowl of your mixer. Alternatively, use a wooden spoon, a medium bowl, and some elbow grease.
Add one egg and beat to incoporate. Repeat with the other egg.
Add the date puree and gently incorporate. Add the dry ingredients and gently incorporate them into the batter with your mixer or fold them in with a spatula. Pour your cake into the prepared pan and cook for about 45 minutes. The cake is done when the middle is cooked.
This cake can sometimes sink a little because the flour does not contain gluten. Do not fear it will be just as delicious, and will look perfect when you invert it onto a plate once its cooled.
While the cake is baking make your toffee sauce. Place all the ingredients in a small saucepan. Heat them over medium low heat, whisking until everything is completely combined and smooth.
When the cake is done take it out of the oven and pour half the toffee sauce over it right away. Let the cake cool in the pan. Reserve the rest of the toffee sauce to pour over the slices of cake before serving.