Sticky Toffee Recipe
Warmed brown sugar date cake, buffalo trace bourbon gelato
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Ingredients
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Cake
Sauce
Serving
Method
Cake Preparation
- 1
Prepare the Dates
In a bowl, combine the pitted dates with boiling water. Let them soak for about 10-15 minutes until softened. Mash the dates into a paste and set aside.
- 2
Cream the Butter and Sugars
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- 3
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the date paste until evenly distributed.
- 6
Bake the Cake
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and pour the batter into the pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Sauce Preparation
- 7
Make the Sauce
In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir until the sugar has dissolved and the mixture comes to a gentle boil.
- 8
Add Bourbon
Remove the saucepan from heat and carefully stir in the Buffalo Trace Bourbon. Set aside to cool slightly.
Serving
- 9
Serve the Cake
Slice the warm date cake into squares and place each square on a serving plate. Drizzle with the bourbon sauce and top with a scoop of Buffalo Trace Bourbon Gelato.
- 10
Enjoy!
Serve immediately while the cake is warm and the gelato is cold.