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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 176 degrees Celsius.
Sift the flour, salt, baking powder, and baking soda in a large bowl.
Combine butter, eggs, vanilla essence, and brown sugar until pale and well combined.
Add the dates mixture into the egg mixture.
Whisk the wet ingredients into the dry ingredients and mix until well combined.
Grease and flour your desired cake tin or chafer dish.
Pour the cake mixture into the tin and place in the oven for 30 to 40 minutes until a toothpick inserted comes out clean.
While the cake is baking, place all sauce ingredients in a saucepan.
Stir until everything is dissolved and continue stirring for 10 minutes until it has thickened to a syrupy consistency.
Take the cake out of the oven and make a few small incisions with a toothpick.
Pour the sauce over the cake and serve.
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Ensure the dates are well soaked to blend smoothly into the cake batter.
For a stronger coffee flavor, use freshly brewed coffee instead of instant.
Can I use a different type of flour?
Yes, you can use all-purpose flour, but the texture may vary slightly.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Can I make the toffee sauce in advance?
Yes, you can prepare the sauce in advance and reheat it before pouring over the cake.
What can I substitute for maple syrup?
You can use honey or golden syrup as a substitute for maple syrup.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
