The Lovegrass

Sticky Toffee Teff Cake

Ingredients

150g chopped dates

1tsp 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)

1tsp gluten free baking powder

1tsp vanilla essence

 

For toffee sauce:

175g soft brown muscovado sugar

6 tbsp double cream (or vegan alternative)

100g unsalted butter (or vegan alternative)

1tsp vanilla essence

Method

1. Preheat oven to 180C/gas 4

2. Lightly grease and line a 20cm cake tin

3. Pour 300ml water over the chopped dates in a pan and bring to boil stirring occasionally

4. Remove the pan from heat, add the soda and set aside for 10 minutes

5. Beat the butter with sugar, slowly add the eggs, flour, dates and vanilla essence

6. 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

7. While the cake is baking make the toffee sauce

8. Put all ingredients into saucepan and bring to boil

9. Reduce the heat and 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

More recipes

Teff Penne, mozzarella and sun dried tomato salad

Teff Tortillas

What is teff?

A native of Ethiopia, Teff is the smallest and possibly the most ancient of all grains. A nutritional powerhouse, it is packed with vitamins, minerals, fibre, protein and prebiotics (which your gut will love).

Throughout Ethiopia each village grows its own unique variety of Teff seed – keeping a natural diversity unparalleled to any other crop in the world. A labour of love, it is still harvested using ox-plough, a tradition unchanged for thousands of years.

Lovegrass Ethiopia is on a mission to share the benefits and the uniqueness of Ethiopian Teff with the world and in so doing open a fair market and tell the story of the traditional farmer.