40 g dark brown sugar
• 80 g of butter
• 2 eggs
• 185 g of flour
1 c. of powdered tea

Date puree:

280 g of soaked dates
1 c. of baking soda tea


• 200 ml of Port Wine
100 g dark brown sugar
• 75 g of butter
• 75 ml of cream


Pasta: beat the dark brown sugar with the butter. Then add the eggs, one at a time. Sift the flour with the baking powder and incorporate it into the previous preparation.

Date puree: crush the dates with 250 ml of water and the bicarbonate of soda until a puree is obtained.

Add the puree to the dough and mix. Distribute in buttered molds up to ¾ of their capacity. Bake in a preheated oven at 180ºC for 15 to 20 minutes. Meanwhile, prepare the sauce, bringing the Port Wine to a boil until reduced. Then add the dark brown sugar, stirring constantly. Add the butter and cream, continuing to stir for about 10 minutes.

Remove the cakes from the oven, poke holes in the dough and drizzle with the Port Wine sauce. Serve with a scoop of ice cream to taste, edible flowers and red fruit berries.

by “chef” Luís Ricardo
Restaurant Sensatori Vilamoura

Photos: Leandro França

The Recipe: “Sticky toffe” content appears first on Guys.

Source: Caras

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Deborah Acker

I write epic fantasy; self-published via KDP. Devoted dog mom to my 10 yr old GSD, Shadow! DM not a priority; slow response at best #amwriting #author.

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