This dense date and nut cake is a twist on British sticky toffee pudding, and it's topped with a luscious caramel sauce that is dead-simple to make. Matzo cake meal is Passover-friendly; look for it in the kosher section, near the matzo farfel.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2014
- 1 1/2 cup chopped pitted date
- 1 cup boiling water
- 1 1/2 cup ground almonds
- 1/4 cup matzo cake meal
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 4 eggs
- 1/2 cup whipping cream (35%)
- 1 cup granulated sugar
- 3/4 cups unsalted butter
- 3/4 cups whipping cream (35%)
- pinch salt
MethodStir dates with boiling water; let stand for 30 minutes. Drain well.
Meanwhile, in food processor, pulse together almonds, cake meal, sugar and cinnamon until combined; transfer to bowl. Set aside. Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside.
In food processor, purée dates until smooth; transfer to large bowl. Beat in eggs, one at a time; stir in almond mixture. Scrape batter into prepared pan; smooth top. Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, about 25 minutes.
Toffee Sauce: Meanwhile, in large deep saucepan, combine sugar with butter; cook, whisking, over medium heat until sugar is dissolved. Cook, without stirring but brushing down side of pan often with pastry brush dipped in cold water, until amber in colour, about 5 minutes.
Standing back and averting face, whisk in cream and salt; bring to boil. Boil, whisking, until thickened, about 4 minutes. Let cool slightly. (Make-ahead: Refrigerate in airtight container for up to 2 weeks. Reheat gently to liquefy.)
Meanwhile, whip cream until soft peaks form; serve with cake and toffee sauce.
Nutritional facts per each of 10 servings: about
- Fibre 4 g
- Sodium 39 mg
- Sugars 40 g
- Protein 7 g
- Calories 508.0
- Total fat 34 g
- Cholesterol 148 mg
- Saturated fat 16 g
- Total carbohydrate 50 g
- Iron 9.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 26.0