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Cake
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Step 1
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| Preheat the oven to 325°F. Butter and flour a bundt pan. |
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Step 2
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| Place medjool dates with water in a pan. Bring to a boil and turn off heat. Let steep in hot water for 5 minutes, then remove. |
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Step 3
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| Whisk butter, sugar, vanilla and cream together. Add in eggs, one at a time. |
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Step 4
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| In another bowl combine flour, baking soda, baking powder and salt. Whisk and set aside. |
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Step 5
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| Sprinkle the flour mixture into the wet mixture, then add the date mixture. Mix until combined. |
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Step 6
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| Pour the batter into the bundt pan and place in the oven for 35-45 minutes or until a toothpick comes out clean. |
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Toffee
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Step 7
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| While the cake is baking make the toffee. Heat a pot with butter, sugar and salt and mix until combined. Once the mixture starts to bubble and turn a light brown, add the cream. Mix well and boil on high heat for 10 minutes or until mixture turns brown. Remove from heat and pour ⅓ of it over the cake. Save the rest for plating. |
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Step 8
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| Let the cake cool with the sauce. When you plate, cut a piece, top with ice cream and drizzle with more sauce. |
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Ice cream
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Step 9
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| In a small saucepan, heat cream, milk and salt. Bring to almost a boil, remove from heat and add the tea bags. Cover and let steep for at least 10-15 minutes. Remove the tea bags. |
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Step 10
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| In another bowl whisk egg yolks with sugar until light and pale in colour. Pour a bit of hot milk into the eggs, whisking fast while you do it. Keep adding little by little and whisking until it’s all incorporated. |
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Step 11
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| Put mixture back in the pot and turn stove to medium low heat. Continue whisking until mixture has thickened. |
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Step 12
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| Pour custard through a sieve into a bowl, then cover with plastic wrap and place in the fridge until cold. Churn in an ice cream machine and serve. |
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