1Preheat your oven to 170° and grease a 9x13 inch baking dish with butter liberally.
2Preheat your oven to 170° and grease a 9x13 inch baking dish with butter liberally.
3Preheat your oven to 170° and grease a 9x13 inch baking dish with butter liberally.
4To make the cake, bring 240 grams of roughly chopped dates and 380 ml of water to a boil.
5To make the cake, bring 240 grams of roughly chopped dates and 380 ml of water to a boil.
6To make the cake, bring 240 grams of roughly chopped dates and 380 ml of water to a boil.
7Once boiling, reduce the heat and let it simmer until everything is soft, about 4 or 5 minutes.
8Once boiling, reduce the heat and let it simmer until everything is soft, about 4 or 5 minutes.
9Once boiling, reduce the heat and let it simmer until everything is soft, about 4 or 5 minutes.
10Add the mixture to a blender and puree until it's as smooth as possible.
11Add the mixture to a blender and puree until it's as smooth as possible.
12Add the mixture to a blender and puree until it's as smooth as possible.
13In a separate large mixing bowl, mix 130 grams of softened butter, 150 grams of light brown sugar, and 100 grams of dark brown sugar and beat until light and fluffy with an electric mixer.
14In a separate large mixing bowl, mix 130 grams of softened butter, 150 grams of light brown sugar, and 100 grams of dark brown sugar and beat until light and fluffy with an electric mixer.
15In a separate large mixing bowl, mix 130 grams of softened butter, 150 grams of light brown sugar, and 100 grams of dark brown sugar and beat until light and fluffy with an electric mixer.
16Then add three eggs and two egg yolks a little bit at a time until fully incorporated.
17Then add three eggs and two egg yolks a little bit at a time until fully incorporated.
18Then add three eggs and two egg yolks a little bit at a time until fully incorporated.
19At this point, mix in a half teaspoon of baking soda.
20At this point, mix in a half teaspoon of baking soda.
21At this point, mix in a half teaspoon of baking soda.
22Add 350 grams of plain flour, half a teaspoon of baking powder, half a teaspoon of fine sea salt, half a teaspoon of nutmeg, and a teaspoon of vanilla bean paste and the date puree.
23Add 350 grams of plain flour, half a teaspoon of baking powder, half a teaspoon of fine sea salt, half a teaspoon of nutmeg, and a teaspoon of vanilla bean paste and the date puree.
24Add 350 grams of plain flour, half a teaspoon of baking powder, half a teaspoon of fine sea salt, half a teaspoon of nutmeg, and a teaspoon of vanilla bean paste and the date puree.
25Mix everything until fully combined.
26Mix everything until fully combined.
27Mix everything until fully combined.
28Pour your cake batter into a baking dish and bake for about 30 to 40 minutes or until a cake tester inserted into the center comes out clean.
29Pour your cake batter into a baking dish and bake for about 30 to 40 minutes or until a cake tester inserted into the center comes out clean.
30Pour your cake batter into a baking dish and bake for about 30 to 40 minutes or until a cake tester inserted into the center comes out clean.
31While your cake is baking, make the sauce: in a medium-sized sauce pan, combine 120 grams of golden syrup, 50 grams of treacle, 200 grams of light brown sugar, and 100 grams of dark brown sugar until it starts to all melt together.
32While your cake is baking, make the sauce: in a medium-sized sauce pan, combine 120 grams of golden syrup, 50 grams of treacle, 200 grams of light brown sugar, and 100 grams of dark brown sugar until it starts to all melt together.
33While your cake is baking, make the sauce: in a medium-sized sauce pan, combine 120 grams of golden syrup, 50 grams of treacle, 200 grams of light brown sugar, and 100 grams of dark brown sugar until it starts to all melt together.
34Once incorporated, let it simmer for a minute or so.
35Once incorporated, let it simmer for a minute or so.
36Once incorporated, let it simmer for a minute or so.
37Then add 500 ml of double cream and bring to the boil until it looks all homogeneous.
38Then add 500 ml of double cream and bring to the boil until it looks all homogeneous.
39Then add 500 ml of double cream and bring to the boil until it looks all homogeneous.
40Let this simmer for about 20 minutes or so.
41Let this simmer for about 20 minutes or so.
42Let this simmer for about 20 minutes or so.
43To finish off the sauce, add another 300 ml of cream and a tablespoon of red miso paste and whisk well to make sure it's all dissolved in.
44To finish off the sauce, add another 300 ml of cream and a tablespoon of red miso paste and whisk well to make sure it's all dissolved in.
45To finish off the sauce, add another 300 ml of cream and a tablespoon of red miso paste and whisk well to make sure it's all dissolved in.
46Season to taste and make sure you're happy with it.
47Season to taste and make sure you're happy with it.
48Season to taste and make sure you're happy with it.
49To make the candied pecans, pop a drop of oil in a frying pan, add the dry pecans and roast them for a little bit.
50To make the candied pecans, pop a drop of oil in a frying pan, add the dry pecans and roast them for a little bit.
51To make the candied pecans, pop a drop of oil in a frying pan, add the dry pecans and roast them for a little bit.
52Add a good pinch of salt and a few gloves of maple syrup.
53Add a good pinch of salt and a few gloves of maple syrup.
54Add a good pinch of salt and a few gloves of maple syrup.
55Go for a little bit longer until everything looks nice and shiny and then leave those to cool as well.
56Go for a little bit longer until everything looks nice and shiny and then leave those to cool as well.
57Go for a little bit longer until everything looks nice and shiny and then leave those to cool as well.
58For the whipped vanilla mascarpone, add 250 grams of mascarpone with a tablespoon of vanilla bean paste and a dash of double cream.
59For the whipped vanilla mascarpone, add 250 grams of mascarpone with a tablespoon of vanilla bean paste and a dash of double cream.
60For the whipped vanilla mascarpone, add 250 grams of mascarpone with a tablespoon of vanilla bean paste and a dash of double cream.
61Mix everything together and keep adding cream until you have a beautiful smooth consistency.
62Mix everything together and keep adding cream until you have a beautiful smooth consistency.
63Mix everything together and keep adding cream until you have a beautiful smooth consistency.
64Once the cake is done, poke that boy to kingdom come with a skewer and pour over the miso toffee sauce to make sure it soaks all the way in.
65Once the cake is done, poke that boy to kingdom come with a skewer and pour over the miso toffee sauce to make sure it soaks all the way in.
66Once the cake is done, poke that boy to kingdom come with a skewer and pour over the miso toffee sauce to make sure it soaks all the way in.
67Leave this for 10 to 15 minutes to do its job.
68Leave this for 10 to 15 minutes to do its job.
69Leave this for 10 to 15 minutes to do its job.
70For plating, pour yourself a little base of that toffee sauce, add your cake piece in, top it up with some nuts, a healthy dollop of that whipped mascarpone, and a little garnish to top it off.
71For plating, pour yourself a little base of that toffee sauce, add your cake piece in, top it up with some nuts, a healthy dollop of that whipped mascarpone, and a little garnish to top it off.
72For plating, pour yourself a little base of that toffee sauce, add your cake piece in, top it up with some nuts, a healthy dollop of that whipped mascarpone, and a little garnish to top it off.