Spicy hot cake with sticky toffee sauce

Spicy hot cake with sticky toffee sauce
 
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This recipe was uploaded
by Maria Sorokina

 
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Ingredients

Ingredients
Method
 
  • For the butter:
  • 150 g flour
  • 100 g light muscovado sugar
  • 1 tea spoon baking powder
  • 1 tea spoons ground ginger
  • 1/2 tea spoon ground cinnamon
  • 1/2 tea spoon ground nutmeg
  • 125 ml milk
  • 60 ml vegetable oil
  • 1 egg
  • For the topping:
  • 200 g light muscovado sugar
  • 1 tea spoons ground ginger
  • 1/2 tea spoon ground cinnamon
  • 30 g butter
To make the butter, mix together the dry ingredients. Add the milk, oil and egg. Mix till smooth.

Pour the butter into a greased 23 cm cake pan. Sprinkle over the 200 g of muscavado sugar, ginger, cinnamon. Chop the butter into pieces and place on top of the sugar.

Pour over 500 ml of boiling water from the cattle.

Bake at 220C for 30 minutes. Take out of the oven and let stand for 10 minutes.

Serve hot with vanilla ice-cream, wiped cream or vanilla sauce. Nigella suggests eggnog cream, which also must be delicious. To me the greatest setting for this cake would be just sit together around a table with this steaming baking dish in the middle. Just spooning this pudding crumbling into the sticky sauce out till its gone. It will definitely be gone very soon.

More pictures:
http://fooodstory.blogspot.com/2011/06/spicy-hot-cake-with-sticky-toffee-sauce.html

Spicy hot cake with sticky toffee sauce

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This recipe was uploaded by Maria Sorokina

 
 
This Nigella's Spicy hot cake is truly entertaining. The butter goes into the baking dish, lots of muscovado sugar goes on top and - oops - all that goes flooded by boiling water from the cattle. But magic! - a great looking pudding in boiling sticky toffee sauce comes out of the oven.

Method


To make the butter, mix together the dry ingredients. Add the milk, oil and egg. Mix till smooth.

Pour the butter into a greased 23 cm cake pan. Sprinkle over the 200 g of muscavado sugar, ginger, cinnamon. Chop the butter into pieces and place on top of the sugar.

Pour over 500 ml of boiling water from the cattle.

Bake at 220C for 30 minutes. Take out of the oven and let stand for 10 minutes.

Serve hot with vanilla ice-cream, wiped cream or vanilla sauce. Nigella suggests eggnog cream, which also must be delicious. To me the greatest setting for this cake would be just sit together around a table with this steaming baking dish in the middle. Just spooning this pudding crumbling into the sticky sauce out till its gone. It will definitely be gone very soon.

More pictures:
http://fooodstory.blogspot.com/2011/06/spicy-hot-cake-with-sticky-toffee-sauce.html
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