We turned our Sticky Toffee Pudding into a cake! The recipe calls for Flourist Whole Grain Red Fife Flour but you can also try different flours such as Whole Grain Einkorn Flour or Whole Grain Spelt Flour.
Sticky Toffee Pudding Cake1 heaping cup (160g) Medjool dates, pitted and roughly chopped
1 tsp baking soda
1 cup water, boiling
6 tbsp (84g) butter, softened
1/2 cup (85g) brown sugar
2 eggs, room temperature
2 tsp vanilla
1 1/2 cup (195g) Flourist Whole Grain Red Fife Flour
2 tsp baking powder
1/4 tsp salt
Toffee Sauce
1/2 cup (114g) butter
1 cup (170g) brown sugar
1/2 tsp salt
3/4 cup heavy cream
Whipped cream or ice cream for serving, optional
Preheat oven to 350°F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
Place dates in a small bowl and sprinkle with baking soda. Pour hot water over top to cover and let sit for 15 minutes. Tip all the contents into a food processor with a blade attachment and puree until smooth. Set aside.
Mix together Flourist Whole Grain Red Fife Flour, baking powder and salt in a bowl and set aside.
In a standing mixer with a paddle attachment or with a hand blender, cream butter until light and fluffy. Add sugar and continue beating until thoroughly combined. Add eggs one at a time, scraping the bowl after each addition and ensuring it's incorporated before adding the next. Add vanilla and beat together. Slowly incorporate the flour mixture and once all the dry ingredients are mixed in, add the pureed dates and beat until just combined.
Pour batter into cake pan until 3/4 full and smooth out the top with an offset spatula. Any extra batter can be baked in well greased oven-safe ramekins or muffin tins.
Bake for 20-30 minutes or until until a cake tester comes out clean and the centre is set. Remove from oven and let cool slightly for 10 minutes. Run a paring knife around the edges of the cake pan and unmold cake by inverting it onto a plate or cooling rack, carefully remove parchment paper.
To make the toffee sauce, melt butter in a small saucepan over medium heat. Stir in the sugar and salt and continue stirring with a whisk to dissolve sugar. Add cream and whisk until sauce comes to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally until reduced and thickened slightly. Remove from heat.
Place cake on a serving platter and poke holes all over the top with a skewer or fork. Pour 1/3 of the toffee sauce over top, covering the whole surface. Let soak for 10-15 minutes.
Serve cake while still warm or warm thoroughly in a microwave. Drizzle with more warm toffee sauce, add a dollop of whipped cream or ice cream if preferred.
