Date and Nut Torte With Toffee Sauce Date and Nut Torte With Toffee Sauce

Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari
Image by: Jeff Coulson

This dense date and nut cake is a twist on British sticky toffee pudding, and it's topped with a luscious caramel sauce that is dead-simple to make. Matzo cake meal is Passover-friendly; look for it in the kosher section, near the matzo farfel.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2014


Toffee Sauce:


Stir dates with boiling water; let stand for 30 minutes. Drain well.

Meanwhile, in food processor, pulse together almonds, cake meal, sugar and cinnamon until combined; transfer to bowl. Set aside. Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside.

In food processor, purée dates until smooth; transfer to large bowl. Beat in eggs, one at a time; stir in almond mixture. Scrape batter into prepared pan; smooth top. Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, about 25 minutes.

Toffee Sauce: Meanwhile, in large deep saucepan, combine sugar with butter; cook, whisking, over medium heat until sugar is dissolved. Cook, without stirring but brushing down side of pan often with pastry brush dipped in cold water, until amber in colour, about 5 minutes.

Standing back and averting face, whisk in cream and salt; bring to boil. Boil, whisking, until thickened, about 4 minutes. Let cool slightly. (Make-ahead: Refrigerate in airtight container for up to 2 weeks. Reheat gently to liquefy.)

Meanwhile, whip cream until soft peaks form; serve with cake and toffee sauce.

Nutritional facts per each of 10 servings: about

  • Fibre 4 g
  • Sodium 39 mg
  • Sugars 40 g
  • Protein 7 g
  • Calories 508.0
  • Total fat 34 g
  • Cholesterol 148 mg
  • Saturated fat 16 g
  • Total carbohydrate 50 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 7.0
  • Vitamin A 26.0
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Baking & Desserts

Date and Nut Torte With Toffee Sauce