Date cake in caramel pudding
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 690, total fat 43 G., saturated fats 25 G., proteins 5 G., carbohydrates 75 G., fiber 2 G., cholesterol 157 mg, sodium 409 mg, sugar 56 G.
Calories 690, total fat 43 G., saturated fats 25 G., proteins 5 G., carbohydrates 75 G., fiber 2 G., cholesterol 157 mg, sodium 409 mg, sugar 56 G.
Dates added to the batter impart a pleasant caramel flavor and make the cake moist and tender. Bake the cake in a Bundt pan with a hole in the center, and when it's cooled slightly, drizzle it with thick caramel pudding and sprinkle with chopped toffee. Serve the cake lukewarm to fully enjoy its rich flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- Cooking spray to spray the pan
- 1.5 cups chopped dates
- 1 cup of boiling water
- 1 cup granulated sugar
- 110 g unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups premium flour
- 2 tsp baking powder
- 1 teaspoon of baking soda
- 0.5 tsp salt
Pudding
- 1.5 cups brown muscovado sugar
- 330 g unsalted butter, softened
- 1 cup heavy cream
- 1 tbsp vanilla extract
- 0.5 tsp salt
- 1/4 cup crushed toffee chocolate bar, such as Heath Bar, for garnish
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a muffin tin with cooking spray. Place the dates in a medium bowl, pour boiling water over them, and let steep for 10 minutes.
- Cupcake:
In a large bowl, whisk together the granulated sugar, butter, and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently mix into a dough. Add the dates along with the wet ingredients and mix. Do not overmix the dough, or the cake will be tough. - Transfer the batter to the prepared pan and bake for 45 minutes to 1 hour, checking after 45 minutes to ensure the cake hasn't dried out. Let cool for 15 minutes, then remove the cake from the pan and let it cool on a wire rack until slightly warm.
- Pudding:
In a medium saucepan, combine the brown sugar, butter, cream, vanilla, and salt. Bring to a boil and simmer, stirring constantly, until the pudding thickens, about 10 minutes. Transfer the cake to a serving platter, pour the pudding over it, and garnish with a chopped toffee bar.
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