TV Chef James Strawbridge says: “This is my twist on a sticky toffee pudding – inspired by Middle Eastern baking and rich aromatic spices. This cake is sweet and gently spiced for an authentic taste of the region.”
- Put the chopped dates in a bowl to soak with the coffee for 30 minutes. Preheat an oven to 180 ̊C and line a medium-sized spring form cake tin.
- Cream the softened butter with sugar, syrup and egg with a whisk or wooden spoon. Beat until thick and creamy. Then add coffee to the mix and finally the dates.
- Sift in the flour, bicarb, baking powder and spices and stir in the orange zest in a separate bowl.
- Pour in the coffee and syrup a little at a time whisking as you go. Combine fully and pour into your cake tin.
- Bake for 30-35 minutes and, whilst the cake is in the oven, prepare your glaze.
- For the glaze melt butter in a pan, add the syrup and stir until smooth. Then add double cream and heat until smooth and glossy. Next pour the glaze over the top of your cake when it comes out of the oven and arrange walnuts to decorate. Leave to cool and serve with a spiced tea or dark roasted coffee.