STICKY TOFFEE PUDDING

Ingredients for date olive oil cake

  • 1 ⅓ cup of chopped dates, preferably medjool

  • 1 cup water

  • 1 ⅓ cup all-purpose flour

  • ½ tsp baking soda

  • 1 tsp baking powder

  • ½ tsp cinnamon

  • ⅔ cup brown sugar

  • ⅓ cup Grove 45 EVOO

  • 2 eggs

  • ½ vanilla extract

  • OPTIONAL: pinch of nutmeg and clove, and 1 tsp of orange zest

Ingredients for balsamic toffee sauce

  • ¾ cup brown sugar

  • ¼ cup of Grove 45 Balsamic Vinegar

  • ½ cup heavy cream

  • 1 tbsp butter

  • Pinch of sea salt

Instructions

  • Place dates and water into a saucepan and boil until most of the water is absorbed, about ten minutes. Transfer dates and any remaining water to a blender/food processor and blend to preference, either smooth or with small date pieces still visible. 

  • In a large bowl, whisk together the brown sugar and olive oil, before adding the eggs one at a time. 

  • In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. (OPTIONAL: Add a pinch of nutmeg and/or cloves as well as some orange zest for a more wintery flavor!)

  • Fold the dry ingredients into the wet, stirring until just combined. Add in the date mixture and stir until fully combined. 

  • Pour mixture into greased muffin tins or ramekins, and bake for 25-30 min. (Note: Less time needed if using a convection oven.)

  • While cakes are cooking, place the remaining brown sugar into a saucepan, and add the balsamic vinegar. Bring to a boil and let it bubble for 5 minutes, until mixture reduces. 

  • Remove from heat and add the cream, whisking until well combined. Mix in the butter and salt and let cool. 

  • Remove cakes from the oven, and transfer each one upside-down onto a cooling rack (or plate, if you want to eat them hot out of the oven!) 

  • Before serving, drizzle each cake with a heavy pour of the balsamic caramel sauce, and enjoy!