A recipe for a sticky toffee cake made with dates. A delicious cake which don't really stick, but is quite moist. The homemade sweet syrup is absorbed and flavors this cake.
Among Dutch bloggers we do a foodblog swap every month. That time we bake or cook something from another blogger, which is assigned to you for that month. For the food blog swap I was linked to the blog tasteourjoy (Dutch blog), a blog where Joyce and Irene share their passion for food with their readership. And they love many different types of food: breakfast, lunch, salads, dinner, side dishes, soups, snacks (now I can continue), but there is a lot on the blog. And because my husband had his birthday this week, I decided to make something sweet and choose the sticky toffee cake.
As Joyce says in her blog the secret ingredient dates, but also the syrup that you pour over it afterwards. Conclusion of the guests: a delicious cake. One I’m certainly going to make more often in the future.
Recipe sticky toffee cake
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Sticky toffee cake
- 90 grams butter room temperature
- 300 gram flour
- 275 gram dark brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons golden syrup
- 3 eggs size L
- 250 gram dates without pit
- 16 gram baking powder
- 100 gram sugar
- 180 ml water
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 200 degrees Celsius.
- Brush a spring form of 24 cm with butter and lightly flour.
- Cut a piece of parchment paper in a circle and place it at the bottom of the form.
- Bring water to a boil.
- Add the dates and 400 ml of boiling water, to a bowl.
- Puree until the dates are very smooth.
- In a bowl with a mixer, beat the butter with the brown sugar and the vanilla extract, until soft and airy (about 3 minutes).
- Add the syrup and eggs one at a time (wait with adding the next egg until the previous one is incorporated) and mix again for 2 minutes.
- Sift the flour and baking powder on top of the batter and mix it gently through with a spatula.
- Pour the date puree gently on top of the batter and mix it with a spatula through.
- Pour the batter in the spring form and bake the cake in the oven for 50 minutes.
- Let it stand for 5 minutes after baking and then remove the cake from the mold.
- Put the cake on a plate (which is practical for the sugar syrup step).
- Heat 100 grams of sugar with 2 tablespoons of water cook it until the sugar color has an amber tint.
- Turn off the heat and then add the water (pour away from you because it can give hot splashes).
- Turn the heat on high again and let it boil for 5 minutes.
- Meanwhile, prick some holes in the top of the cake with a satay stick, so that the cake can absorbs the syrup better.
- Brush the syrup over the top and sides of the cake.
- Then pour the remaining syrup over the cake.
- The syrup that does not immediately pull in is caught on the plate and will be absorbed into the bottom, so let it stand for an hour to complete the process before you start cutting it!
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