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Flatiron Foodies: Almond's Sticky Toffee Date Cake

Almond, located at 12 East 22nd Street, blends farm-to-table culture in a vibrant, comfortable atmosphere. Co-owner and Executive Chef Jason Weiner shares a dessert favorite, the Sticky Toffee Date Cake, for this month's Flatiron Foodies recipe.

Almond's Sticky Toffee Date Cake

Yields 20 small date cakes


Date Cake

  • 12 ounces pitted dates
  • 1 TBL baking soda
  • 3/4 cups of water
  • 1/2 pound of butter (two sticks)
  • 3/5 cups of sugar (4.5 ounces)
  • 4 eggs
  • 2.75 cups of all-purpose flour
  • pinch of salt
  • 1 TBL vanilla extract
  • 2.5 TBL baking powder (1.25 ounces)
  • 4 ounce aluminum foil cups (20 total)


  • 3/4 pound of butter (three sticks)
  • 1.5 cups of light brown sugar (12 ounces)
  • 1.5 cups of cream
  • 1.5 TBL vanilla extract


  • Preheat oven to 350 degrees.
  • In a food processor, pulse dates until they are small chunks.
  • Add the pulsed dates to a pot, add the water, and bring to a boil. Lower to a simmer, and cook until the dates are soft. 
  • If the mix appears to be too soupy, remove from heat, add the baking soda, and stir.
  • In a bowl, cream the butter with the sugar, vanilla, and salt until light and fluffy. Add eggs one at a time, and scrape the sides of the bowl after each adding each egg.
  • Add the flour to the bowl, and mix until incorporated. 
  • Add the warm date mixture, stir, and scrape the sides of the bowl, and add the baking powder.
  • Spray the foil cups and fill each a little over half way with the mixture.
  • Bake at 350 degrees for 20 minutes.
  • While the cakes bake, combine all sauce ingredients in a saucepan, place over low-medium heat, and stir until combined.
  • Pour a generous amount of warm sauce on top of each cake, and let cool.
  • Serve with a scoop of crème fraîche ice cream

Pictured above: Almond's Sticky Toffee Date Cake (photo credit: Almond)