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
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Kastom Roy
[email protected]This cake is delicious! The toffee sauce is to die for.
Asfand Yaar
[email protected]I'm not a big fan of sticky toffee cake, but this recipe changed my mind. The cake is moist and flavorful, and the toffee sauce is the perfect balance of sweet and sticky.
Solo Dekpe
[email protected]This cake is a bit more dense than I expected, but it's still very good. The toffee sauce is amazing, and it really makes the cake.
keith grimshaw
[email protected]I've never made a sticky toffee cake before, but this recipe was so easy to follow. The cake turned out perfectly, and it was a huge hit with my friends.
HD Tv
[email protected]This cake is the perfect dessert for a special occasion. It's elegant and impressive, but it's also easy to make.
Faizullah Mohmand
[email protected]I love that this cake is made with whole wheat flour and dates. It makes it a healthier option, but it's still just as delicious as a traditional sticky toffee cake.
Donny B
[email protected]The toffee sauce is the star of this cake. It's so rich and decadent, and it pairs perfectly with the moist cake.
Waqasali Viki
[email protected]This cake is so easy to make, and it turns out perfect every time. I love that I can use ingredients that I already have on hand.
Alex Chidera
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Rija Batool
[email protected]This cake was a hit with my family! The toffee sauce is divine, and the cake itself is moist and flavorful. I love that it's made with whole wheat flour and dates, which make it a healthier option than traditional sticky toffee cakes.