Sticky toffee cake from jeroen

Name: sticky toffee cake from jeroen
Cook time: 30 min
Total time: 75 min
Yield: 10
Ingredients: 90 g unsalted butter at room temperature extra to grease; 275 g dark brown sugar; 8 g vanilla sugar bag; 3 el sugar syrup cup of 500 g; 3 medium sized egg at room temperature; 250 g fresh dates; 60 g unroasted walnuts; 480 ml water; 300 g wheat flour extra to pollinate; 8 g baking powder; 100 g granulated sugar

Toffee cake with dates and walnuts.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 blender

Directions

Preheat the oven to 200 ° C.
Grease the spring form or turban shape with butter and dust with flour. Beat the butter smoothly with the soft sugar and the vanilla sugar with a mixer.
Add the syrup and the eggs and beat for at least 4 minutes until an airy batter is formed. Remove the kernel from the dates and chop the walnuts coarsely.
Bring the water to a boil and turn off the heat. Add the water to the dates and puree with the hand blender.
Spat the flour and the baking powder through the batter. Then mix in the date puree and add the walnuts.
Pour the batter into the spring form or turban shape and fry the cake for 40-45 minutes. Remove from the oven and let cool for 10 minutes.
Deposit the cake on a plate. In the meantime, heat the sugar with the water in a thick-bottomed pan over low heat.
Let the sugar caramelise until light brown (not darker, then the caramel becomes bitter). Add the water and boil for 5 minutes.
Pour the hot caramel over the still warm cake.