Sticky Toffee Cake Veg Recipe
tamarind toffee sauce, brandy caramel snap, ginger ice cream
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Ingredients
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Cake
Tamarind Toffee Sauce
Brandy Caramel Snap
Ginger Ice Cream
Method
Cake Preparation
Prepare the Dates
In a bowl, combine the chopped dates and boiling water. Let it sit for 10 minutes to soften, then mash slightly.
Mix Wet Ingredients
In a separate bowl, whisk together the vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract.
Combine Dry Ingredients
In a large mixing bowl, sift together the flour, brown sugar, baking soda, salt, and ground ginger.
Combine Mixtures
Add the date mixture and wet ingredients to the dry ingredients. Mix until just combined.
Tamarind Toffee Sauce Preparation
Combine Ingredients
In a small saucepan, combine tamarind paste, brown sugar, and water. Heat over medium heat until the sugar dissolves.
Finish the Sauce
Add vanilla extract and stir well. Simmer for 5 minutes, then remove from heat.
Brandy Caramel Snap Preparation
Add Brandy
Remove from heat and carefully add brandy (it may bubble). Stir until smooth.
Shape the Snap
Pour the caramel onto a parchment-lined baking sheet and let it cool before breaking into shards.
Ginger Ice Cream Preparation
Mix Ingredients
In a mixing bowl, combine non-dairy cream, ground ginger, sugar, vanilla extract, and a pinch of salt. Whisk until smooth.
Chill and Churn
Refrigerate the mixture for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.
Freeze
Transfer the ice cream to a container, cover, and freeze until firm (about 4 hours).