Warm Date Cake with Ginger Gelato

Name: Warm Date Cake with Ginger Gelato
Yield: Serves 12
Cuisine: American
Ingredients: 1 egg, plus 1 egg yolk; 1½ cups [300 g] granulated sugar; 1 vanilla bean, halved lengthwise; 2⅓ cups [550 ml] very hot water; 2 tsp baking soda; 1 lb [455 g] Khadrawy dates, or another type of fresh soft date, pitted; Ginger Gelato, for serving; 2½ Tbsp bourbon; 1 cup [240 ml] heavy cream; 2 cups [400 g] packed dark brown sugar; 5 Tbsp [70 g] unsalted butter; 2 tsp baking powder; 2⅓ cups [270 g] all-purpose flour; 1 egg, plus 1 egg yolk

Preparation info

Serves
12

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This ranks among Gjelina’s star desserts. The sticky, date-sweetened cake is ridiculously moist. Adding a bourbon-spiked toffee sauce and a scoop of ginger gelato pushes it right over the top. It’s impossible not to like this combination.

Ingredients

Date Cake

1 lb [455 g] Khadrawy dates, or another type of fresh soft date, pitted
2 tsp

Americas
Europe
United States
Italy
Dessert
Mediterranean
Vegetarian
Cake
California
Venice

Method

To make the cake

Preheat the oven to 350°F [180°C]. Butter a 10-by-14-in [25-by-35.5-cm] glass or metal baking dish or pan.

In a small bowl, combine the dates and baking soda. Pour the hot water over the dates and mix with a fork until they