Red dates, also known as jujubes, have a meaty, prunelike sweetness. In Asia, they are used in both savory (see Short Rib and Vegetable Stew.) and sweet dishes. Here, they go sweet—and, interestingly, British. Because red dates (which aren’t true dates at all) tend to be dry and have tough skins, we simmer them until soft, then purée them and force them through a sieve. It’s an extra step that makes a world of difference in this dessert—it results in a fine texture and the whole thing is more nuanced than a traditional sticky toffee pudding (but still just as gooey as you want it to be).
For Cake
6ozdried red dates (1 3/4 cups)
1 3/4 cupswater
1 1/3 cupsall-purpose flour
2teaspoonsbaking powder
Scant 1/4teaspoonsalt
1stick butter, softened
1/2cuppacked dark brown sugar
2large eggs
1teaspoonpure vanilla extract
for sticky toffee glaze
1cupheavy cream
1stick unsalted butter
1/2cuppacked dark brown sugar
1tablespoonlight corn syrup
1/8teaspoonsalt
Make cake:
Preheat oven to 350°F with rack in middle. Butter and flour an 8- by 2-inch round cake pan.
Simmer dates in water (1 3/4 cups) in a small heavy saucepan, covered, until soft, about 10 minutes. Let stand, covered, off heat 5 minutes. Purée dates with cooking liquid in a blender (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
Whisk together flour, baking powder, and salt.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in eggs, vanilla, and date purée. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 30 to 35 minutes.
Make glaze while cake bakes:
Bring cream to a boil with butter, brown sugar, corn syrup, and salt in a 2-qt heavy saucepan over medium heat, then boil, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 8 to 12 minutes. Remove from heat and cover.
Pierce hot cake in pan all over at 1-inch intervals with a chopstick. Gradually pour half of warm glaze evenly over cake, then let stand until most has been absorbed, about 20 minutes.
Run a thin knife around edge of pan. Invert cake onto a plate. Pour remaining warm sauce over cake and serve immediately.
Cooks’ notes:
Dates can be cooked and puréed 1 day ahead and chilled.
Glaze can be made 1 day ahead and chilled. Reheat before using.