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- 2020/06/03
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Gluten free sticky toffee pudding cake
レシピ
材料・調味料
作り方
- 1
- In a medium bowl, combine the pitted and chopped dates, boiling water, baking soda and vanilla. Let the dates soak for 15 minutes.
- 2
- Preheat the oven to 350F (177C). Lightly grease 8 ramekins (I use 6oz ramekins) with cooking spray. Place on a baking sheet.
- 3
- In a medium bowl, combine the gluten-free flour, baking powder, salt and nutmeg. Whisk to combine.
- 4
- n a large mixing bowl, add the butter and brown sugar. Using a hand mixer, beat the butter and sugar until fluffy and combined, about 1-2 minutes. While mixing, add the eggs one a time mixing after each addition.
- 5
- With the mixer on low, add 1/3 of the dry ingredients and mix to combine. Add 1/2 of the date mixture and mix. Add another 1/3 of the dry ingredients followed by the other 1/2 of the date mixture, and mix. Add the final 1/3 of the dry ingredients and
- 6
- Divide the batter evenly among the ramekins. Bake for 22-26 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool for at least 15 minutes (or more) before plating
- 7
- For the toffee sauce
melt the butter over medium heat. Whisk in the sugar and salt. Then cook, whisking constantly, until the sugar dissolves and the mixture looks puffy, about 3-4 minutes.
- 8
- While whisking, slowly add the cream. Continue to whisk and bring the mixture to a simmer. Cook for about 3 minutes until thick. Remove from the heat and stir in the vanilla bean paste. Pour into a serving container or a jar for storing.
- 9
- Serve the cakes by turning the cake out onto a plate. Pour over some of the warm sauce and a drizzle of heavy cream if desired. Enjoy!
ポイント
Sauce can be made up to 2 days in advance then reheated.
Serve sauce warm!
みんなの投稿 (1)
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Rowaida#glutenfree #stickytoffee #cake #puddingcake
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もぐもぐ! (15)
いま人気のレシピと料理写真
