DOUBLE-DATE STICKY TOFFEE PUDDING CAKES

Arguably England’s national dessert, sticky toffee pudding tastes even better than it sounds. A warm toffee sauce coats date cakes, which are as soft as pudding. Here, the buttery cakes end up even more tender and luscious, thanks to the almond flour that takes the place of regular flour. But the biggest difference from the tooth-achingly sugary classic is the omission of refined sugar altogether. Dates contain lots of natural sugar, so they add plenty of sweetness to the cakes and simmer into a smooth silkiness similar to caramel for an indulgent sauce.

TIP: Be sure to use Medjool dates or another very soft variety, such as Deglet Noor. Ordinary supermarket dates are too dry to work here.

makes 8 to 12

gluten-free

PUDDING CAKES

• 4 tablespoons (56 g) unsalted butter, softened, plus more for the ramekins
• 1½ cups (243 g) pitted Medjool dates (see Tip above)
• 1¼ teaspoons baking soda
• 1½ cups (164 g) almond flour
• ⅛ teaspoon salt
• 2 large eggs, at room temperature

DATE SAUCE

• ⅔ cup (108 g) pitted Medjool dates
• 3 tablespoons unsalted butter, softened
• ⅛ teaspoon salt

1. To make the cakes: Position a rack in the center of the oven and preheat to 350°F. Butter eight 4-ounce ramekins and place on a half sheet pan, or butter 12 standard muffin cups.

2. Bring the dates and 1½ cups water to a boil in a medium saucepan. Remove from the heat and stir in the baking soda. Let stand for 10 minutes.

3. Process the date mixture with the butter in a food processor until almost smooth. Add the almond flour and salt and pulse until incorporated. Add the eggs and pulse until smooth and creamy; scrape the bowl occasionally. Divide the batter among the prepared ramekins or muffin cups.

4. Bake until a toothpick inserted in the center of a cake comes out clean, about 20 minutes.

5. Meanwhile, make the sauce: Bring the dates and 1 cup water to a boil in a medium saucepan over medium heat. Remove from the heat and let stand for 10 minutes. Using a slotted spoon, transfer the dates to a food processor, reserving the soaking liquid. Add the butter and salt to the dates and process until smooth. With the machine running, add as much date-soaking liquid as desired to create a sauce. If you want an even runnier sauce, add more hot water. Or use less liquid for a spreadable frosting.

6. Cool the baked cakes in the ramekins or muffin tin on a wire rack for 10 minutes. Slide a small offset spatula or knife between each cake and its ramekin, center an individual serving dish over the ramekin, and invert the dish and ramekin together. Lift off the ramekin. Or if you used a muffin tin, slide a small offset spatula or knife between each cake and the pan and carefully pop out the cakes. Transfer to a serving dish.

7. Spread or spoon the warm sauce over the warm cakes. Serve immediately.

MAKE AHEAD

The cakes taste best immediately after they’re made but will keep in the refrigerator for up to 3 days or in the freezer for up to 2 weeks. The sauce can be refrigerated in an airtight container for up to 3 days.