Sticky Date and Fig Yogurt Cake
Prep Time
Cooking Mode
For the cake
¾ cup pitted, stemmed and finely diced Medjool dates, about 7 dates
½ cup stemmed and finely diced dried figs, about 7 figs
¾ cup boiling water
2 ¼ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
½ tsp fine sea salt
¾ cup dark brown sugar, lightly packed
½ cup granulated sugar
½ cup unsalted butter, melted
½ cup Chalo Dahi Plain 2% Yogurt
2 large eggs
For the toffee sauce
¾ cup dark brown sugar, packed
¾ cup 35% cream
¼ cup unsalted butter, cubed
¼ tsp fine sea salt
Fresh dates and figs to garnish
For the cake
¾ cup pitted, stemmed and finely diced Medjool dates, about 7 dates
½ cup stemmed and finely diced dried figs, about 7 figs
¾ cup boiling water
2 ¼ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
½ tsp fine sea salt
¾ cup dark brown sugar, lightly packed
½ cup granulated sugar
½ cup unsalted butter, melted
½ cup Chalo Dahi Plain 2% Yogurt
2 large eggs
For the toffee sauce
¾ cup dark brown sugar, packed
¾ cup 35% cream
¼ cup unsalted butter, cubed
¼ tsp fine sea salt
Fresh dates and figs to garnish
Directions
1For the bundt, combine dates and figs in a small bowl. Pour over boiling water, ensuring the fruit is submerged. Tent with foil and let stand until fruit is soft for about 30 min.
2Position rack in centre of oven. Preheat oven to 350°F (177°C). Generously butter a 10- to 15-cup (2.5- to 3.75-L) Bundt pan. Set aside.
3Whisk flour with baking powder, soda, cinnamon, and salt in a medium bowl to combine. Set aside.
4Scrape soaked fruit and any liquid into a large bowl, then roughly mash the mixture with a heavy whisk. Continue working, whisking until the mixture is as uniform as possible (it’s okay if some pieces remain). Whisk in sugars, butter, and yogurt until fully combined. Whisk in eggs until blended. Add flour mixture, whisking vigorously until batter is very smooth. Scrape batter into prepared pan; smooth top.
5Bake on the centre rack until a tester inserted into the centre of the cake comes out clean, 40 to 45 min. Transfer to a wire rack to let cool, 10 min. Turn bundt out onto rack and cool completely, 1 hr.
6For the toffee sauce, combine ingredients in a medium saucepan and set over high heat. When it comes to a boil, reduce heat to medium-high and continue cooking, whisking occasionally, to slightly thicken, 2 to 3 min. Remove from heat and cool slightly for 10 mins.
7To serve, transfer the bundt to a serving plate. Pour half of the toffee sauce over top of the cake. Garnish with fresh figs and dates. Serve immediately with the remaining toffee sauce.
Disclaimer
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Personal Note
Personal Note
