FOOD
Sticky Toffee Pudding Volcano Cake
With a deep well of caramel sauce inside a sticky toffee cake, this is a sticky situation you want to get stuck in.
FOOD
Sticky Toffee Pudding Volcano Cake
With a deep well of caramel sauce inside a sticky toffee cake, this is a sticky situation you want to get stuck in.
Ingredients
Sticky Toffee Pudding Volcano Cake
- 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
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
Steps
Sticky Toffee Pudding Volcano Cake
- 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.
- 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!
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.