These individual versions of the classic English dessert are impressive for entertaining and surprisingly easy to make. Poking holes in the tops of the cakes allows the sweet, creamy and boozy sauce to soak in.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
Cakes: In saucepan, bring dates and 1 cup water to boil. Stir in baking soda (mixture will bubble up). Let cool to room temperature. Using immersion blender, purée until smooth. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture, alternating with date purée, making 2 additions of flour mixture and 1 of date purée, until smooth.
Divide batter among 12 greased muffin tin wells. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 20 minutes.
Toffee Sauce: Meanwhile, in saucepan, heat together brown sugar, butter and salt over medium heat, stirring until sugar is dissolved. Stir in cream. Bring to simmer; cook, stirring constantly, until slightly thickened, about 5 minutes. Stir in brandy; keep warm.
Place cakes in pan on rack; using skewer, poke deep holes all over. Spoon or brush about 2 tsp of the toffee sauce over each cake; let stand until sauce is absorbed, about 10 minutes.
While still warm, invert cakes onto individual serving plates. Drizzle each with 3 tbsp of the remaining sauce.
Garnish: In bowl, beat cream until stiff peaks form. Dollop over top of cakes.
Makes 12 mini cakes.
Nutritional facts per mini cake: about
- Fibre 2 g
- Sodium 204 mg
- Sugars 44 g
- Protein 4 g
- Calories 479.0
- Total fat 27 g
- Potassium 184 mg
- Cholesterol 111 mg
- Saturated fat 17 g
- Total carbohydrate 57 g
- Iron 9.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 26.0