Dessert
Sticky Date Cake with Toffee Sauce
1 hPour 10Nutri-Score D€€
D
1 h
1 hSticky Date Cake with Toffee Sauce
ce qu’il vous faut
Ingrédients
Medjool dates (pitted, chopped)Fruits et légumes250 g
milk (hot)Produits laitiers240 ml
baking sodaÉpicerie5 g
eggsAutres2 morceaux- brown sugarÉpicerie150 g
- vanilla extractÉpicerie10 ml
butter (melted)Produits laitiers115 g
all purpose flourCéréales200 g- baking powderÉpicerie8 g
saltÉpices3 g- butter (for the toffee sauce)Produits laitiers115 g
heavy creamProduits laitiers180 ml- vanilla extract (for the toffee sauce)Épicerie5 ml
- salt (pinch, for the toffee sauce)Épices1 g
- vanilla ice cream (for serving)Produits laitiers400 g
par portion
Nutrition
279kcal
- Glucides
- 34 g
- Protéines
- 3 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Casserole
Plat allant au four
Four
Fouet
pas à pas
Préparation
- Étape 1
Soak and mash the dates
- Soak the Medjool dates in hot milk with baking soda.
- Mash until you get a thick paste.
- Étape 2
Make the cake batter
- Add the eggs, brown sugar, vanilla extract and butter to the date paste and beat together.
- Whisk the all purpose flour, baking powder and salt together.
- Combine the dry ingredients into the wet until you have a thick cake batter.
- Étape 3
Bake the cake
- Pour the batter into a pan lined with parchment paper or buttered.
- Bake in the oven until a skewer comes out clean.
- Étape 4
Make the toffee sauce
- Combine the butter, heavy cream, vanilla extract and a pinch of salt in a saucepan.
- Cook down until beautifully golden.
- Étape 5
Soak the cake and serve
- Poke the warm cake all over.
- Soak it in the toffee sauce.
- Finish with a scoop of vanilla ice cream.
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