A Taste of Nordik at Home: Our Sticky Date Cake Recipe

Have you tried a sticky date cake with whisky caramel sauce? If you’ve been dreaming about it ever since or find your mouth watering at the thought, you’re in luck! Nordik’s Chef David Arseneau shared the Resto recipe with us for Valentine’s Day – but, any day is a good day for a sticky tasty treat.

Feeling salty? Check out our baked brie recipe.

How to Make Nordik’s Sticky Date Cake with Whisky Caramel Sauce

The Whisky Caramel Sauce

The Ingredients

1 cup packed brown sugar (100 g)
¾ cup 35% cream (185 ml)
2 tbsp unsalted butter (35 g)
¼ cup Coureur des Bois Whisky (60 ml)
½ tsp vanilla extract
¼ of a vanilla bean (optional)
Pinch of salt

The Steps

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and a pinch of salt, stirring until the mixture is smooth and begins to bubble gently.
Carefully pour in the whisky (it may sizzle). Stir and let it simmer gently for about 2–3 minutes, stirring occasionally.
Add the cream and optional vanilla bean if using. Simmer for another 4–5 minutes, stirring frequently, until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract.
Strain for an extra-smooth texture. Set aside until ready to serve.

The Main Event: The Sticky Date Cake

The Ingredients

2 cups chopped dried dates (510 g)
1 tsp baking soda
2¼ cups boiling water (660 ml)
⅓ cup packed brown sugar (40 g)
½ cup unsalted butter, softened (170 g)
3 large eggs
2 cups gluten-free flour blend (315 g) (or all-purpose flour if preferred)

The Steps

Preheat the oven to 325 °F (160 °C).
Leave the butter at room temperature. If short on time, microwave it for 20–30 seconds at 50% power until soft but not melted.
Grease a 9×13-inch baking dish or individual muffin tins for mini cakes.
Check the dates to ensure all pits are removed. Chop into small pieces if they aren’t pre-chopped.
Place the dates in a bowl, sprinkle with baking soda, and pour the boiling water over them. Let sit for 10 minutes. Then, blend the mixture in a food processor or mash with a fork until it forms a thick, porridge-like consistency.
In a large bowl, cream the butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the flour until just combined. Fold in the date mixture until fully incorporated.
Pour the batter into the prepared dish, filling muffin tins about ⅔ full if using. Bake for 35–40 minutes (for a large cake) or 20–25 minutes (for mini cakes), or until a skewer inserted into the centre comes out clean.
While the cake is still warm, poke holes all over the top with a skewer. For small cakes, spoon about 1 tablespoon of the warm whisky sauce over the cake, for a large cake use ½ cup of the sauce, letting it soak in. Let sit for 10 minutes.
Turn out mini cakes onto a serving plate or slice the large cake into squares. Serve warm with extra whisky caramel sauce.