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Ingredients
- (Preheat oven to 350 degrees)
- SPONGE CAKE
- 1/4 c. butter
- 3/4 superfine sugar
- 2 eggs room temp.
- 1 and 3/4 c. flour
- 1/2 tsp. salt
- 1 and 3/4 tsp baking powder for cake
- ALSO
- 1/2 c. chopped dates
- 1/2 tsp baking soda
- 285 mL. boiling water
- TOPPING SAUCE INGREDIENTS
- 1/2 c. butter
- 3/4 c. brown sugar
- 2 and 1/4 c. whipping cream (NOT whipped)
- 1 tsp. molasses (lite)
- 1 tsp corn syrup (dark)
Details
Servings 8
Level of difficulty Average
Preparation time 40mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Put chopped dates and baking soda in a heat proof glass container, and pour boiling water over top. Allow this to rest for a few minutes while you cream the butter etc. as this will soften the dates before adding later.
Step 2
Cream your butter, sugar, and eggs in one bowl. In another, combine the salt, flour and baking powder.
Step 3
Fold the four mixture into the butter mixture.
Step 4
Now add the date liquid mixture to the combined butter/flour mix and stir.
Step 5
Pour this sponge cake batter into a greased 9X9 inch pan.
Step 6
Bake in a preheated oven for 20-30 min.
Step 7
The topping for this is made easily by combining all of the ingredients and bringing to a light boil in a saucepan.
MAKE WITH LOVE!
(THAT WAY IT TASTES BETTER)
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
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