These tasty sticky maple upside down cakes are made using Allinson's Teff blend which is gluten free. If you're looking for a sweet, flavoursome sponge which is similar to a sticky toffee pudding, then this is the recipe for you. Sometimes with gluten free recipes, you end up with a funny texture, but you'll find that taste and texture are not compromised here. Your gluten free friends will never spot the difference!
Start by making the maple sauce. Put 100g of butter and the maple syrup into a small saucepan and heat gently, just until the butter melts. Set aside to cool. While the sauce cools, butter 6 dariole moulds or teacups and pop them in the freezer. When the sauce is cool, pour a tablespoon of sauce into the bottom of each mould and return them to the freezer. Reserve the remaining sauce for later.
Preheat the oven to 160ºC while you make the cake batter. Chop the dates finely and put into a mixing bowl with the remaining 75g of soft butter, sugar, salt and vanilla, beating until light and fluffy.
Sift half of the flour and baking powder into the mixing bowl and add the egg yolk, beating again until smooth. Add the rest of the flour and the whole egg to the mixing bowl and beat until light and fluffy – don’t worry about overbeating as there is no gluten to toughen.
Get the dariole moulds out of the freezer, put them onto a baking sheet and spoon the cake batter evenly among them. Smooth the mixture down and bake for 20 minutes, until the cakes are well risen and feel just firm to the touch. If you don’t want to bake the cakes right away, then put them in the fridge for up to 24 hours – you may need to bake them for a couple of minutes longer.
While the cakes bake, warm the sauce just enough to melt the butter and have it ready for serving. As soon as the cakes come out of the oven, tip each one out onto a dessert plate, using a cloth to protect your fingers. Pour the sauce over the top of each baby cake and bring any extra to the table in a jug. Eat right away.
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