Serves 1
Directions
- 1Preheat your oven to 170° and grease a 9x13 inch baking dish with butter liberally.
- 2To make the cake, bring 240 grams of roughly chopped dates and 380 ml of water to a boil.
- 3Once boiling, reduce the heat and let it simmer until everything is soft, about 4 or 5 minutes.
- 4Add the mixture to a blender and puree until it's as smooth as possible.
- 5In a separate large mixing bowl, mix 130 grams of softened butter, 150 grams of light brown sugar, and 100 grams of dark brown sugar and beat until light and fluffy with an electric mixer.
- 6Then add three eggs and two egg yolks a little bit at a time until fully incorporated.
- 7At this point, mix in a half teaspoon of baking soda.
- 8Add 350 grams of plain flour, half a teaspoon of baking powder, half a teaspoon of fine sea salt, half a teaspoon of nutmeg, and a teaspoon of vanilla bean paste and the date puree.
- 9Mix everything until fully combined.
- 10Pour your cake batter into a baking dish and bake for about 30 to 40 minutes or until a cake tester inserted into the center comes out clean.
- 11While your cake is baking, make the sauce: in a medium-sized sauce pan, combine 120 grams of golden syrup, 50 grams of treacle, 200 grams of light brown sugar, and 100 grams of dark brown sugar until it starts to all melt together.
- 12Once incorporated, let it simmer for a minute or so.
- 13Then add 500 ml of double cream and bring to the boil until it looks all homogeneous.
- 14Let this simmer for about 20 minutes or so.
- 15To finish off the sauce, add another 300 ml of cream and a tablespoon of red miso paste and whisk well to make sure it's all dissolved in.
- 16Season to taste and make sure you're happy with it.
- 17To make the candied pecans, pop a drop of oil in a frying pan, add the dry pecans and roast them for a little bit.
- 18Add a good pinch of salt and a few gloves of maple syrup.
- 19Go for a little bit longer until everything looks nice and shiny and then leave those to cool as well.
- 20For the whipped vanilla mascarpone, add 250 grams of mascarpone with a tablespoon of vanilla bean paste and a dash of double cream.
- 21Mix everything together and keep adding cream until you have a beautiful smooth consistency.
- 22Once the cake is done, poke that boy to kingdom come with a skewer and pour over the miso toffee sauce to make sure it soaks all the way in.
- 23Leave this for 10 to 15 minutes to do its job.
- 24For plating, pour yourself a little base of that toffee sauce, add your cake piece in, top it up with some nuts, a healthy dollop of that whipped mascarpone, and a little garnish to top it off.
Ingredients
- 240 grams roughly chopped dates
- 380 ml water
- 130 grams softened butter
- 150 grams light brown sugar
- 100 grams dark brown sugar
- 3 eggs
- 2 egg yolks
- 0.5 tsp baking soda
- 350 grams plain flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 tsp nutmeg
- 1 tsp vanilla bean paste
- 120 grams golden syrup
- 50 grams treacle
- 200 grams light brown sugar
- 100 grams dark brown sugar
- 500 ml double cream
- 300 ml cream
- 1 tbsp red miso paste
- 1 drop oil
- dry pecans
- 1 pinch salt
- gloves maple syrup
- 250 grams mascarpone
- 1 tbsp vanilla bean paste
- 1 dash double cream
Equipment
oven9x13 inch baking dishblenderlarge mixing bowlelectric mixercake testermedium-sized sauce panfrying panskewer
Tips
- If you want to be truly extra, you can take out the piece you want and soak it individually.
- Season the sauce to taste.
- Keep adding cream to the mascarpone until you have a beautiful smooth consistency.
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