This delicious dessert by Martha Stewart will surprise you not only for its flavor and texture but also for how easy and fast it is to prepare and how well it finishes off a slightly more special meal.
The translation is more or less wet sponge dates and toffee sauce toffee? the truth is a bit the same, it is better not to get lost in the translation and get straight to work because you are going to see what a most exquisite result.
To serve, the cake should be a little warm and the sauce hot, nothing that the microwave does not solve in a few seconds. The contrast with a little vanilla ice cream will amaze you.
STICKY TOFFEE PUDDING CAKE WITH TOFFEE SAUCE RECIPE
For the sponge cake
-1 + 1/4 cups of dates
-1 cup of hot coffee (American, can be decaffeinated)
-1 teaspoon of bicarbonate
-1 + 1/2 cups of flour
-1 teaspoon of yeast (baking powder )
-1/2 teaspoon of salt
-85 g of soft butter
-3/4 cups of brown sugar
-2 eggs L
For the sauce:
-113 g of butter
-1 cup of brown sugar
-3/4 cups of liquid cream for desserts
-Preheat the oven to 160ºC.
-Line a baking tin with the greaseproof paper of about 24 × 19 cm (We chose a porcelain one because then we wanted to present it there on the table, keep that in mind).
-On a table, cut the dates into very small pieces with a knife, put them in a bowl, and the hot coffee on top and the teaspoon of bicarbonate. Let stand 10-15 minutes while you prepare the rest of the ingredients.
-In a small bowl mix the flour with the yeast and salt.
-In a large bowl, beat the soft butter with the brown sugar. Add the eggs one by one and beat well after each addition.
-To the butter mixture you have to add the flour and the dates, do it 3 times, without manipulating the dough much, with a spatula.
-Pour the final mixture into the mold and bake at 160ºC for 25 minutes.
-Remove from the oven and leave in the mold for 10 minutes. Remove from the mold with the paper and put it on a rack to temper.-For the sauce you just have to add the 3 ingredients in a saucepan and without stopping stirring, wait until it almost boils, then lowers the heat and let it thicken for a few minutes, without stopping stirring.-Remove the paper from the cake and carefully put it back in the mold. With the handle of a spoon or similar, you make holes and add at least 1/3 of the toffee sauce.
-To serve you temper the cake, heat the sauce and serve it with vanilla ice cream.