Sticky Toffee Pudding Volcano CakeSticky Toffee Pudding Volcano Cake
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With a deep well of caramel sauce inside a sticky toffee cake, this is a sticky situation you want to get stuck in.
For the pudding:
1 1/2 cups chopped pitted dates (about 6 ounces)
3/4 cup water
1/4 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon orange zest, about 1/2 an orange
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
For the sauce:
1 1/2 cups brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
Make the cake: Preheat oven to 350 degrees. Butter a Bundt cake pan.
In a small saucepan, add dates and water. Heat until dates are soft, about 15 minutes. Using a food processor or blender, blend date and water mixture until smooth; set aside.
Using an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs, vanilla extract, orange zest and date mixture. Mix until combined. Add dry ingredients and mix again.
Pour batter into Bundt pan and bake for 30 to 40 minutes. Cool cake in pan on wire rack for 20 minutes before removing.
Make the sauce: In a small saucepan, combine all sauce ingredients except vanilla. Bring to a low boil and cook for 5 to 10 minutes, stirring constantly until mixture is thickened and sugar has melted. Remove from heat and stir in vanilla.
To assemble: Transfer cooled cake to a serving platter and the pour sauce into the center reservoir. Slice and watch the volcano erupt with sticky toffee goodness!
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