Pumpkin Spice Sticky Toffee Cake
A soft, delicious small batch cake made from dates and pumpkin puree that is generously covered in caramel sauce while warm
Equipment
- 1 Small mixing bowl
- 1 Hand Blender or small food processor
- 1 Large mixing bowl
- 1 Electric whisk or stand mixer with paddle attachment
- 1 small deep baking dish
- 1 Saucepan
- 1 Whisk
Ingredients
Sticky Toffee Cake
- 50 grams dates chopped
- 1/2 tsp baking soda
- 50 grams boiling water
- 25 grams butter softened, but not melted
- 50 grams brown sugar
- 80 grams plain flour
- 1 whole egg
- 45 grams plain unsweetened yoghurt greek or natural
- 75 grams pumpkin puree
- 1 tsp pumpkin spice or 1/4 tsp cinnamon, ginger, mixed spice and nutmeg
- 50 grams caramel sauce
Caramel Sauce
- 125 grams caster sugar
- 3 tbsp water
- 35 grams butter
- 200 grams cream
Instructions
Sticky Toffee Cake
- In a small mixing bowl, add the dates,baking soda and boiling water. Leave for 10-15 minutes for the dates to soften and absorb the water.
- Puree the dates and water with a small food processor or hand blender until smooth. Leave to one side as you prepare the other ingredients.
- Preheat oven to 175°c (350°f) or 165°c (330°f) if fan assisted.
- In a large mixing bowl, add the butter, brown sugar, flour, egg, yoghurt, pumpkin, pumpkin spice and the blended date mix.
- Beat together for 2-3 minutes until a smooth batter has formed.
- Pour into the baking dish and bake for 45 minutes or until the middle has risen and a skewer inserted into the middle comes out clean.
Caramel Sauce
- Begin by adding the sugar and water to the saucepan.
- Cook on a medium heat for 5-10 minutes until the sugar starts to turn a light golden amber colour.
- Add in the butter and whisk well. Allow to cook for another minute.
- Carefully add in the cream to the hot sugar and whisk together.
- Allow the caramel to cook for another 4-5 minutes until the sugar has dissolved again and the caramel is a nice brown colour.
- Once the cake has cooked, remove it from the oven and poke multiple holes in the hot cake with a sharp knife or toothpick.
- Pour 50 grams of caramel sauce over the hot cake and leave for 5-10 minutes to allow the cake to soak up the sauce.
- Serve the cake still warm or warm up leftovers in the microwave fr 20-30 seconds.
- Best served with vanilla ice cream and a generous drizzle of more caramel sauce.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.