Sticky Toffee Cake.
Three words that sound as sweet as this cake tastes. The caramel sauce is divine, the cake rich with a light texture that melts in your mouth.
2 cups (10 oz) whole pitted dates, chopped
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup packed dark brown sugar
4 ounces unsalted butter, softened
1/4 cup milk
1 teaspoon vanilla extract
1 cup plus 1 Tbs granulated sugar
1 2/3 cups heavy cream
1. Preheat oven to 350℉.
2. Grease an 8 or 9-inch springform pan.
3. In a saucepan, bring 3/4 cup water and the dates to a simmer, covered. Remove from the heat; let cool.
4. In a medium bowl, whisk the flour, baking powder, baking soda and 1/2 tsp salt.
5. Using an electric mixer, beat the brown sugar and 6 Tbs butter on high until fluffy, scraping down the bowl. Beat in the eggs 1 at a time.
6. On low speed, mix in half of the flour mixture. Mix in the date mixture, milk, vanilla and remaining flour mixture. Scrape into the pan, smoothing the top.
7. Bake until the top of cake is springy, about 50 minutes.
8. In a small, heavy saucepan, bring 1 cup granulated sugar and 3 Tbs cold water to a boil without disturbing. Boil until the mixture begins to turn amber, about 5 minutes. Swirl the pot and when the color is deep amber, remove from the heat. Stir in the remaining 2 Tbs butter, then 2/3 cup cream; stir over low heat until smooth. Stir in the remaining 1/4 tsp salt.
9. Let the cake cool on a rack for 5 minutes. Using a skewer, poke deep holes into the cake at 1-inch intervals. Spoon about half of the caramel onto the warm cake. Let the cake cool completely in the pan, then cover and let stand at room temperature for 12 to 48 hours.
10. When ready to serve, Preheat the oven to 325℉. Reheat the cake for 15 minutes.
11. In a bowl, whip the remaining 1 cup cream and 1 Tbs granulated sugar. Rewarm the caramel sauce.
12. Serve the cake warm with the whipped cream and sauce.
Recipe from Every Day With Rachael Ray Magazine
Time to go to Glasgow.
I got ‘Shifts’ by Over The Wall awhile back when Kowalskiy was still cranking out free Scottish EPs. David is taking a blogging break right now, but I am eternally grateful for the boatloads of amazing music he introduced me to.
I absolutely love this song. It’s perfect with cake.
Check out Over The Wall on the band’s Website, where you can buy their music.