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warm date cake and bourbon caramel

here’s one of my favorite desserts. it’s rich, moist, and memorable (some may say that’s what you look for in a partner... i’m sorry that was bad). check out my instagram (@hwoo.lee) for more detailed recipes!   / hwoo.lee   ____________________________ chapters. 0:00 intro 1:25 prep 1:46 dates 2:43 prep pt 2 3:51 baking 4:30 bourbon caramel 5:25 plating + finishing 6:42 conclusion ____________________________ RECIPE • WARM DATE CAKE + BOURBON CARAMEL serves 12 1 lb / 455 g - khawdrawy dates, or any type of fresh date, pitted (i used Honey Dates) 2 tsp / 10 g - baking soda 2.33 cups / 550 ml - boiling hot water 1 - vanilla bean (i used about 1 tsp vanilla extract) 1.5 cups / 300 g - granulated sugar 1 - egg 1 - egg yolk 2.25 cups / 270 g - all purpose flour 2 tsp / 8 g - baking powder *the type of date matters here. i’ve used medjool (probably the most common date available) and it does not taste nearly ask good as khawdrawy or a sweeter/jammier type of date. make sure they’re fresh!!! method preheat oven to 350F/180C butter a 10 x 14in glass or metal baking dish i have a glass pyrex ___ x ___ baking dish in a small, heat proof bowl, place dates, baking soda, and hot water mash with a fork until dissolved and pulpy, about 5min in a large bowl, scrape vanilla seeds out whisk in sugar, egg, and yolk until mixture is pale yellow and is ribbon-like stir in dates until incorporated in another bowl, sift in flour and baking powder fold flour into date mixture until incorporated pour batter into baking dish bake for about 35-45min, until an inserted skewer comes out clean let cake sit in baking tray for 30-40min to cool before serving cake can be stored at room temp covered in a baking dish for 1 day, 3 days in fridge __________________________ Bourbon Sauce 5 tbsp / 70 g - unsalted butter 2 cups / 400 g - packed brown sugar 1 cup / 240 ml - heavy cream 2.5 tbsp - bourbon any ice cream flake salt to garnish method in a large saucepan, melt butter and brown sugar once sugar is dissolved, add cream steadily, while constantly whisking remove from heat, add whiskey pierce the cake all over, pour half the warm sauce over the cake, letting the sauce seep into the holes the warm sauce heats up the cake, so reheat if needed cut cake into squares, drizzle more sauce, top with a scoop of ice cream and salt, Gjelina serves this with their ginger gelato, but i’ve eaten this with Fior di Latte, Coffee, Vanilla, and Limoncello #datecake #moistdatecake #coffeeicecream #stickytoffeepudding #fromscratch #howto