Ingredients
3 large Medjool dates (2 1/2 ounces total), pitted and roughly chopped
2/3 cup heavy cream
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1 large egg
Scant 1/2 teaspoon kosher salt
1/4 teaspoons cider vinegar
1/2 cup whole milk
1/3 cup sugar
4 tablespoons unsalted butter, cut into pieces
Vanilla ice cream, for serving
Preparation
Cakes: Combine dates and cream; cover and refrigerate overnight.
Preheat oven to 375 degrees. In a small bowl, whisk together flour, baking powder, and baking soda until thoroughly combined. Strain dates through a fine-mesh sieve, reserving cream (you should have about 1/2 cup). Puree dates in a mini food processor or blender, adding 1 to 2 teaspoons water if needed, until completely smooth.
In the bowl of a mixer fitted with the paddle attachment, beat together sugar, egg, and salt onmedium-high speed until pale and thick, 2 minutes. Add date puree, then vinegar; beat well.Add half of milk, then flour mixture, then remaining milk, beating well after each addition.
Place 6 five-ounce ramekins on a rimmed baking sheet; divide mixture evenly among them (ascant 1/3 cup each). Bake, rotating once, until very dark brown and set, 25 to 30 minutes.
Filling: Meanwhile, in a small saucepan, bring sugar, butter, and 2 tablespoons water to a simmer. Whisk in reserved date cream and return to a simmer. Whisk until smooth; cover to keep warm.
- Remove cakes from oven; cut a small slit in center of each with a paring knife. Working with onecake at a time, pour filling into slit, waiting until it is absorbed, then pouring more until cakeis completely saturated. Repeat with remaining cakes. Serve immediately, topped with ice cream.
Combine dates and cream; cover and refrigerate overnight.
- Meanwhile, in a small saucepan, bring sugar, butter, and 2 tablespoons water to a simmer. Whisk in reserved date cream and return to a simmer. Whisk until smooth; cover to keep warm.
