- Level
- very easy
- Prep Time
- 40 mins
- Total Time
- 3 h 10 m
- Serves
- 8
Ingredients
- For the cake
- ¾ cup
- pitted, stemmed and finely diced Medjool dates, about 7 dates
- 175 mL
- ½ cup
- stemmed and finely diced dried figs, about 7 figs
- 125 mL
- ¾ cup
- boiling water
- 175 mL
- 2 ¼ cups
- all-purpose flour
- 560 mL
- 2 tsp
- baking powder
- 10 mL
- ¼ tsp
- baking soda
- 1 mL
- ½ tsp
- cinnamon
- 2 mL
- ½ tsp
- fine sea salt
- 2 mL
- ¾ cup
- dark brown sugar, lightly packed
- 175 mL
- ½ cup
- granulated sugar
- 125 mL
- ½ cup
- unsalted butter, melted
- 125 mL
- ½ cup
- Chalo Dahi Plain 2% Yogurt
- 125 mL
- 2
- large eggs
- For the toffee sauce
- ¾ cup
- dark brown sugar, packed
- 175 mL
- ¾ cup
- 35% cream
- 175 mL
- ¼ cup
- unsalted butter, cubed
- 60 mL
- ¼ tsp
- fine sea salt
- 1 mL
- Fresh dates and figs to garnish
Directions
Step 1
For the bundt, combine dates and figs in a small bowl. Pour over boiling water, ensuring the fruit is submerged. Tent with foil and let stand until fruit is soft for about 30 min.
Step 2
Position rack in centre of oven. Preheat oven to 350°F (177°C). Generously butter a 10- to 15-cup (2.5- to 3.75-L) Bundt pan. Set aside.
Step 3
Whisk flour with baking powder, soda, cinnamon, and salt in a medium bowl to combine. Set aside.
Step 4
Scrape soaked fruit and any liquid into a large bowl, then roughly mash the mixture with a heavy whisk. Continue working, whisking until the mixture is as uniform as possible (it’s okay if some pieces remain). Whisk in sugars, butter, and yogurt until fully combined. Whisk in eggs until blended. Add flour mixture, whisking vigorously until batter is very smooth. Scrape batter into prepared pan; smooth top.
Step 5
Bake on the centre rack until a tester inserted into the centre of the cake comes out clean, 40 to 45 min. Transfer to a wire rack to let cool, 10 min. Turn bundt out onto rack and cool completely, 1 hr.
Step 6
For the toffee sauce, combine ingredients in a medium saucepan and set over high heat. When it comes to a boil, reduce heat to medium-high and continue cooking, whisking occasionally, to slightly thicken, 2 to 3 min. Remove from heat and cool slightly for 10 mins.
Step 7
To serve, transfer the bundt to a serving plate. Pour half of the toffee sauce over top of the cake. Garnish with fresh figs and dates. Serve immediately with the remaining toffee sauce.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 680
- Fat:
- 27 g
- Saturated Fat:
- 16 g
- Carbs:
- 106 g
- Fibre:
- 4 g
- Sugar:
- 74 g
- Cholesterol:
- 120 mg
- Protein:
- 7 g
- Sodium:
- 377 mg
