So, this cake may not be the prettiest, but I promise it tastes really good. Ha! The kids were stoked because it’s a Happy Potter cake.
Sticky Toffee Pudding with Maple Sauce
You will need:
12-16 Medjool dates, pitted and chopped
½ cup hot water
½ teaspoon baking soda
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons vanilla extract
3 tablespoons grade B maple syrup
4 tablespoons unsalted butter, melted and cooled
2 large eggs
¼ cup grade B maple syrup
½ cup unsalted butter, melted and cooled
¼ cup heavy cream at room temperature or warmed
Begin by moving a baking rack to the center of the oven and preheating to 350°F degrees. Butter and flour an 8-inch round cake pan and set aside. In a small bowl, add the dates, hot water, and baking soda—stirring to dissolve. Let this mixture sit for about 15 minutes, then combine in a food processor until smooth. Scrape down the sides of the bowl and pour in the flour, baking powder, salt, vanilla, and maple syrup, processing until well-combined. Next, add the butter and eggs, and process until completely blended. Be careful not to overmix the batter or the cake will come out tough! Pour the batter into the pan and bake for 35-45 minutes, or just until the cake is golden brown and springy. In the meantime, start the maple sauce. In a medium bowl, whisk the maple syrup and butter together until well-blended, then slowly whisk in the cream. (The mixture should be kind of soupy.) Let the sauce sit at room temperature as the cake bakes and line a large plate with parchment paper. Once the cake is removed from the oven, pour ⅓ of the sauce over the top evenly while it cools. When the cake is completely cooled, invert it onto the lined plate, then immediately invert it again onto a serving plate, making it right-side up. Serve slices of the cake warm or at room temperature and pour a little extra sauce on top of each slice. Store the cake in plastic wrap at room temperature for 3 days and the sauce in a refrigerated airtight container for up to 1 week. The sauce can thicken, so you might need to whisk it and possibly warm it before serving.
Recipe via Baking With Less Sugar by Joanne Chang.