Sticky toffee cake
One full pack makes 18 cakes or 24 muffin size cakes
This is a delightful dessert that’s easy to prepare but tastes like it took hours of work.
It’s layered with flavors of caramel and the right touch of sweetness that pairs so well with whipped cream or ice cream. Even if you’re not a fan of dates, this cake is only subtly hinted with them for added moisture & sweetness.
Freeze prepared cakes in the sauce for a dessert that’s ready to serve in only 1 minute!
One full pack makes 18 cakes or 24 muffin size cakes
Recipe for 1/3 pack:
Makes 6 mini cakes or 8 muffin size rounds
Ingredients
255 g Cake & waffle mix
60 g or 8 deglet dates (can use medjool instead, about 4)
1 tbsp apple cider vinegar
3 tbsp packed brown sugar
60 g or 6 tbsp oil or melted butter
1 cup boiling water
Directions:
Preheat oven to 350°F.
Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl & cover with boiling water. Allow the mixture to sit for 15 minutes.
Meanwhile place the flour mix, oil and vinegar in a bowl.
Purée the dates with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree. Transfer all of the date mixture into the cake batter and beat gently until combined.
Grease ramekins, muffin tins or other pans of choice. Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.
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Toffee Sauce
30 g or 2 tbsp butter
55 g or 1/4 cup brown sugar
180 g or 3/4 cup coconut milk
1 tsp vanilla extract
Directions:
In a medium saucepan, melt the sugar & butter. Allow to caramelize under golden brown, Add the cream carefully, it will bubble. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.
Assembly and serving:
While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper.
You can either dunk the whole cake into the toffee bath (my favorite way) or, brush all sides of cake with the toffee sauce, reserving the rest of the sauce for serving.
Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream or ice cream.
Note:
The prepared cake, bathed IN the toffee sauce freezes so well. You have a dessert, minus some cream or ice cream, in 60 seconds. Simply freeze the cakes in a container with 1/6th of the prepared sauce. Remove the lid and microwave for 45-60 seconds. Carefully invert the cake and the toffee sauce onto a plate & serve warm.