Sticky Caramel Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
8
- Ingredients
- ⅔ cup butter
- 1 cup Date (stoned and chopped)
- 3 tsps Baking powder
- ¾ cup sugar
- 1 Vanilla bean (seeds)
- 2 eggs
- 1 ½ cups flour
- 0.333 cup Hazelnuts (toasted and chopped)
- 0.333 cup almonds (toasted and chopped)
- ½ cup dark brown sugar (scant)
- 4 tsps honey
- 4 tsps cream
- 1 Tbsp butter (for the moulds)
- powdered sugar (for dusting)
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Hand mixer, 4 Glasses
Preparation steps
1.
Preheat the oven to 180°C (with fan) and butter the moulds.
2.
Put the dates into a pan with 300 ml water, bring to the boil and simmer for about 5 minutes. Remove from the heat and leave to cool, then drain.
3.
Cream 50 g butter with the sugar until light and fluffy. Gradually beat in the eggs, then quickly stir in the vanilla seeds, flour, drained dates and nuts.
4.
Divide the mixture between the moulds, stand them in a bain-marie (tray of hot water) and bake on the middle shelf of the preheated oven for about 40 minutes.
5.
For the toffee sauce, heat the remaining butter with the honey and brown sugar, stirring, until the sugar has dissolved. Then stir in the cream and simmer to reduce slightly.
6.
Take the cooled puddings out of the moulds, pour the lukewarm toffee sauce over and dust with icing sugar, then serve.
