Bringing together two delicious dessert staples, this air fryer recipe features the very best flavours of both toffee, sticky date, and pudding in one indulgent dish.
This recipe is courtesy of Phillips Kitchen Ambassador Elle Vernon.
Ingredients
Method
Put dates and water in a small saucepan and bring to the boil. Simmer for 2 minutes, then stir in bicarb and remove from heat. Stir in mixed fruit and zest. Set aside for 10 minutes to cool slightly.
Meanwhile, grease base and sides of a 20cm cake tin. Line with baking paper, ensuring paper does not extend above the top of the tin.
Put butter and sugar in a large bowl and beat on high for 2 minutes or until well combined. Add eggs one at a time, beating well after each addition. Sift in flour, baking powder, and the spices, then stir until just combined. Add almond meal and cooled date mixture, then stir until smooth. Pour into prepared tin, smooth surface.
Carefully place tin into the basket of the Philips XXL 5000 Series Airfryer. Set temperature to 140°C and time to 60 minutes. Once time has elapsed, reduce temperature to 130°C and set time to 20 minutes, cooking until a skewer comes out clean, when inserted into the centre of the cake. Set aside for 5 minutes before turning out onto a wire rack to cool.
Whilst cake is cooling, make Toffee sauce. Combine sugar and water in a saucepan over low heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Boil, without stirring, for 8 minutes or until mixture becomes golden. Remove from heat and add cream, taking care as mixture will splutter. Reduce heat to low and cook, stirring, for 2 minutes or until sauce has thickened slightly. Transfer to a jug and set aside.
Use a large serrated knife to slice about 1cm from the top from the cooled cake, to make it level. Flip the cake, placing cut-side down on a serving plate.Â
Serve cake topped with cream and a drizzle of toffee sauce, with remaining sauce on the side to add as desired.
