Baking Time
40-45 mins
Serves
8-10 persons
This recipe was given to us by our friend Rhona, it’s been in her family for generations, and we definitely see why! We’ve adapted it to work with teff and couldn’t be happier with the result – it’s a deeply flavoured, moist sponge cake. The addition of toffee sauce makes is pure decadence, but it’s pretty delicious even without it.
150g chopped dates
1 tsp bicarbonate of soda
50g unsalted butter (or vegan alternative)
150g golden caster sugar
3 eggs beaten (or vegan alternative)
150g Lovegrass teff flour sieved (both white or brown work equally well)
1 tsp gluten-free baking powder
1 tsp vanilla essence
175g soft brown muscovado sugar
6 tbsp double cream (or vegan alternative)
100g unsalted butter (or vegan alternative)
1 tsp vanilla essence
01
Preheat oven to 180 °C / Gas: 4
02
Lightly grease and line a 20cm cake tin
03
Pour 300ml water over the chopped dates in a pan and bring to boil stirring occasionally.
04
Remove the pan from heat, add the soda and set aside for 10 minutes.
05
Beat the butter with sugar, slowly add the eggs, flour, dates and vanilla essence.
06
Pour batter into the lined tin (it will be runny at this stage) and bake for 35 to 40 minutes or until inserted skewer comes out clean.
07
While the cake is baking, make the toffee sauce.
08
Put all ingredients into a saucepan and bring to boil.
09
Reduce the heat and let simmer for 2-3 minutes.
10
When the cake is ready, spoon over half the sauce and leave to cool.
11
Serve with extra sauce on the side
