Inspired by a classic British recipe, sticky toffee pudding but not quite as rich or sweet. The sweetness in this cake comes in bursts from bits of dates scattered throughout. It is flavoured with sweet spices and has a dark, dense, moist crumb. I have used gluten-free flours in the cake as these give a softer texture in low-fat recipes.
Makes: 1 small cake
Ingredients
1/2 cup sorghum/jowar flour
1/2 cup rolled oats/oatmeal (ensure it is certified gluten-free if making it for a special diet)
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 teaspoon bicarbonate of soda/baking soda
1/2 teaspoon baking powder
4-6 tablespoons yoghurt (I used soya yoghurt)
1-1/2 tablespoons black treacle, molasses or golden syrup
2 tablespoons brown sugar
5 tablespoons finely chopped dates
1-1/2 tablespoons nut butter (any except for peanut butter) or 1-1/2 tablespoons chopped almonds or cashew nuts
Method
Preheat the oven to 180°C/350°F. Grease a cake tin, 14 cm/5.5 inches wide. Place the flour, spices, baking powder and bicarbonate of soda in a mixing bowl. Grind the oats (and the chopped nuts, if using) to a powder in a blender/food processor/ coffee grinder. Add to the mixing bowl. If using nut butter, add it to bowl and rub it between your fingers with the other ingredients to incorporate it, until the mixture resemble a coarse powder, like bread crumbs. If you are not using nut butter, simply blend all the dry ingredients with a spoon or whisk until well combined.
In a pan, place the sugar, chopped dates and treacle, molasses or golden syrup, along with 1/2 cup/125ml water. Heat over a medium until the treacle has melted and the sugar is dissolved. Allow the mixture to simmer for 2-3 minutes. Add it other dry ingredients along with 4 tablespoons of the yoghurt and mix well. The batter should be fairly thick but easy to spoon into a cake tin. If is too stiff, mix in an additional 1-2 tablespoons of yoghurt. Tip the mixture into the greased cake tin with the help of a spoon. Bake for 20-25 minutes until a knife or skewer inserted into the centre of the cake comes out dry and clean. As it is quite sticky there may be crumbs on the skew but there should be no wet batter.
Leave the cake in the tin to cool to room temperature, then turn out the cake onto a plate by sliding a knife around the sides and tapping the base of the tin, taking care not to break the cake as it is quite crumbly. To serve, carefully cut the cake into chunks or slices, using a serrated knife if possible reduce crumbling.
Ingredients
1/2 cup sorghum/jowar flour
1/2 cup rolled oats/oatmeal (ensure it is certified gluten-free if making it for a special diet)
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 teaspoon bicarbonate of soda/baking soda
1/2 teaspoon baking powder
4-6 tablespoons yoghurt (I used soya yoghurt)
1-1/2 tablespoons black treacle, molasses or golden syrup
2 tablespoons brown sugar
5 tablespoons finely chopped dates
1-1/2 tablespoons nut butter (any except for peanut butter) or 1-1/2 tablespoons chopped almonds or cashew nuts
Method
Preheat the oven to 180°C/350°F. Grease a cake tin, 14 cm/5.5 inches wide. Place the flour, spices, baking powder and bicarbonate of soda in a mixing bowl. Grind the oats (and the chopped nuts, if using) to a powder in a blender/food processor/ coffee grinder. Add to the mixing bowl. If using nut butter, add it to bowl and rub it between your fingers with the other ingredients to incorporate it, until the mixture resemble a coarse powder, like bread crumbs. If you are not using nut butter, simply blend all the dry ingredients with a spoon or whisk until well combined.
In a pan, place the sugar, chopped dates and treacle, molasses or golden syrup, along with 1/2 cup/125ml water. Heat over a medium until the treacle has melted and the sugar is dissolved. Allow the mixture to simmer for 2-3 minutes. Add it other dry ingredients along with 4 tablespoons of the yoghurt and mix well. The batter should be fairly thick but easy to spoon into a cake tin. If is too stiff, mix in an additional 1-2 tablespoons of yoghurt. Tip the mixture into the greased cake tin with the help of a spoon. Bake for 20-25 minutes until a knife or skewer inserted into the centre of the cake comes out dry and clean. As it is quite sticky there may be crumbs on the skew but there should be no wet batter.
Leave the cake in the tin to cool to room temperature, then turn out the cake onto a plate by sliding a knife around the sides and tapping the base of the tin, taking care not to break the cake as it is quite crumbly. To serve, carefully cut the cake into chunks or slices, using a serrated knife if possible reduce crumbling.
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