Sticky Toffee Pudding Cake

Name: Sticky Toffee Pudding Cake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 1/2 cups chopped pitted dates (9 ounces); 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 4 tablespoons unsalted butter, at room temperature; 2 large eggs; 1 tsp baking powder; 1 tsp baking soda; 1 tsp pure vanilla extract; 1/2 tsp kosher salt; 1 stick unsalted butter, cubed; 1 1/4 cups dark brown sugar; 2 tsp brandy; 1/2 cup heavy cream; 1 tsp pure vanilla extract; 1 tsp pure vanilla extract

Features:

Cuisine:

30 mins
Serves 4
Easy

Ingredients

For the Cake
1 1/2 cups chopped pitted dates (9 ounces)
1 1/2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp kosher salt
For the Sauce
1 stick unsalted butter, cubed
1 1/4 cups dark brown sugar
2 tsp brandy
1/2 cup heavy cream
1 tsp pure vanilla extract
1 tsp pure vanilla extract

How to make Sticky Toffee Pudding Cake

Making the Cake:

Preheat the oven to 350°
Use a nonstick spray to coat a 10-inch round cake pan. Line with parchment paper to keep the cake safe from burns.
Add the dates to a saucepan and cover with water. Bring it to a boil.
Take the saucepan off the heat and add the baking soda. Whisk until it foams up and set aside to cool.
Sift the flour, baking powder and salt into a medium bowl to remove any lumps. Set aside.
Beat the butter with a mixer while adding the granulated sugar, until it is fluffy and light. This will take about 2 minutes at medium speed.
Slowly add the eggs to prevent them from spraying everywhere. Add the vanilla essence as well.
Add the dry ingredients in batches to incorporate it properly using the mixer. Use a scraping spoon to fold the date mix into the batter and to aerate it before pouring in the prepared pan.
Bake for about 35 to 40 minutes. Check if it’s baked all the way through using a toothpick (if it comes out clean, it means the cake is evenly cooked).
Let the cake cool on the side.

For the toffee sauce:

While the cake is cooling, begin preparation for the sauce.
Add the brown sugar, heavy cream and butter to a medium saucepan.
Bring it to a boil over a medium heat and keep whisking until all the sugar has dissolved.
Let the mix simmer on low heat for around 2 minutes but keep whisking.
Add the brandy, vanilla, and salt after taking the mixture off the heat.
Keep warm until ready to serve.

Completing the Dessert:

Turn the cake onto a rack and peel the parchment off.
Return the cake top-side down to the pan. Be careful not to break it.
Poke 15 to 20 holes in the cake with a skewer and pour half the toffee sauce over the cake.
Let it soak for 5 minutes until the sauce is properly absorbed.
Invert onto a serving platter and poke another 15 holes into the cake. Pour the rest of the toffee sauce.

To serve:

Serve warm and fresh cream or vanilla ice cream. Enjoy!

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