STICKY TOFFEE WHOLE-WHEAT DATE CAKE
This cake is a showstopper that a baker with rudimentary skills could pull off. The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt. Seemingly complicated, but surprisingly simple.
Provided by Oliver Strand
Categories cakes, dessert
Time 1h15m
Yield 9 servings
Number Of Ingredients 19
Steps:
- Make the cake: Heat oven to 325 degrees and butter an 8-inch square or 9-inch round cake pan.
- In a small pot, combine dates, lemon juice and 3/4 cup/180 milliliters water. Bring mixture to a boil, then simmer gently until dates soften and start to fall apart, about 6 minutes. Add currants to the pot and set aside to cool completely.
- While date mixture cools, stir together whole-wheat flour, all-purpose flour, baking soda, cinnamon, cardamom, ginger and salt.
- Using an electric mixer, beat butter and brown sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in vanilla and cooled date mixture, followed by flour mixture.
- Scrape the batter into the prepared pan, spreading evenly and smoothing the surface. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs clinging to it.
- Meanwhile, make the sticky toffee: In a small pot (you can use the same one you used for the dates), combine agave, brown sugar and salt. Bring to a simmer over medium heat, whisking to dissolve sugar. Once sugar dissolves and bubbles, remove from heat and swirl in butter.
- When the cake comes out of the oven, spoon half the sticky toffee over it and let cool in the pan on a wire rack. (It will soak into the cake.)
- When the cake has cooled completely and the remaining sticky toffee has thickened, spread it over the cake with an offset spatula. Sprinkle with fleur de sel and serve. Store, loosely wrapped, at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 7 grams, Carbohydrate 93 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 355 milligrams, Sugar 66 grams, TransFat 1 gram
STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
STICKY TOFFEE DATE CAKE (COPYCAT)
I got this recipe from Ina Garten's show, Barefoot Contessa. it was originally prepared by Laura Donnelly. yes it is a copycat. I haven't tried it yet so tell me what you think and post plenty of photos. Thanks!
Provided by ashleyhazel12
Categories Dessert
Time 55m
Yield 2 cakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
- Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
- Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
- Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
- Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
- Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
- When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
- 8. Serve with vanilla ice cream or whipped cream.
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4.6/5 (18)Author Molly BazServings 8Estimated Reading Time 4 mins
- Place a rack in middle of oven; preheat to 350°. Coat Bundt pan with nonstick spray, then lightly dust with flour, tapping out excess.
- Beat brown sugar, baking powder, cinnamon, salt, baking soda, and 2 cups flour in the large bowl of a stand mixer fitted with the paddle attachment on low speed until combined (or use a hand mixer and large bowl). Add butter (make sure it’s at room temperature) and beat on medium-low speed until mixture resembles coarse sand. Add sour cream and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 minute. Scrape down sides of bowl. Reduce mixer speed to medium-low, add 1 egg, then increase speed to medium and beat 30 seconds. Repeat with remaining 2 eggs, reducing speed to medium-low after each addition, then increasing speed to medium-high and beating for 30 seconds (if you beat on medium-high speed from the get-go, you risk losing some of the batter; this ensures nothing flies out of the bowl). Scrape down sides of bowl again. Reduce speed to low, add dates, and beat until incorporat
- Scrape batter into prepared pan; smooth surface. Bake cake until a tester inserted into the center comes out clean and cake springs back slightly when pressed, 40–50 minutes. Let cool at least 20 minutes in pan, then turn out cake onto a platter and let cool completely.
- Do Ahead: Cake can be made 1 day ahead. Let cool, then cover with plastic wrap. Store at room temperature.
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