Sticky Toffee Pudding Cake with Maple Cream - alive magazine
This cake is not too sweet, not too rich, but still offers all the comfort (hello, maple syrup and warming spices) you want when finishing off a festive meal.
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Ingredients
- 1 cup (250 mL) chopped Medjool dates
- 1/2 tsp (2 mL) baking soda
- 1 1/4 cups (310 mL) spelt flour
- 4 Tbsp (60 mL) maple syrup, divided
- 1 1/2 tsp (7 mL) vanilla extract, divided
- 1 tsp (15 mL) cinnamon
- 1/4 tsp (1 mL) ground cloves
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) melted and cooled unsalted butter
- 2 large organic eggs
- 2/3 cup (160 mL) raw unsalted cashews
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