Archive for the 'Dessert' Category

Sqirl’s Sticky Toffee Whole-Wheat Date Cake

Sticky Toffee Whole-Wheat Date Cake

Well, that was fun sharing a bit about The Suburban Years. Now, back to my favorite subject: dessert. This Sticky Toffee Whole-Wheat Date Cake from Jessica Koslow and the fine folks at Sqirl gets the honor of being the first cake to break in our new oven. Thankfully, the oven was calibrated properly and the cake turned out perfectly—gooey, caramel-y, and in short, everything I want to eat.

For cake

  • 14 tablespoons/200 grams unsalted butter (1 3/4 sticks), at room temperature, more for the pan
  • 8 ounces/225 grams pitted dates, chopped
  • 1 tablespoon fresh lemon juice
  • ½ cup/80 grams dried currants
  • 1 cup/130 grams whole­wheat flour
  • ½ cup plus 2 tablespoons/80 grams all ­purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¾ teaspoon fine sea salt
  • ¾ cup/165 grams packed light brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract

For sticky toffee

  • ½ cup/170 grams agave nectar
  • ½ cup/110 grams packed light brown sugar
  • ¼ teaspoon fine sea salt
  • 2 tablespoons/28 grams unsalted
  • Butter
  • Fleur de sel

Make the cake

Heat oven to 325 degrees and butter an 8-inch square or 9-inch round cake pan.

Sticky Toffee Whole-Wheat Date Cake

In a small pot, combine dates, lemon juice and 3/4 cup/180 milliliters water. Bring mixture to a boil, then simmer gently until dates soften and start to fall apart, about 6 minutes. Add currants to the pot and set aside to cool completely.
While date mixture cools, stir together whole-wheat flour, all-purpose flour, baking soda, cinnamon, cardamom, ginger and salt.

Sticky Toffee Whole-Wheat Date Cake

Using an electric mixer, beat butter and brown sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in vanilla and cooled date mixture, followed by flour mixture.

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Banff Sweets: Beavertails, Nanaimo Bars and more!

Sweets in Banff

Earlier this summer, June and I tagged along with The Astronomer to Banff for a physics conference. While most of our travels in the era before baby were more or less focused on stuffing our faces, we prioritized fresh air and breathtaking scenery on this trip—#welliguessthisisgrowingup.

Even though foodie pursuits took a backseat, we still managed to eat very well in Banff, especially in the desserts department. Here are a handful of sweets that were as enchanting as the surroundings:

Lake Agnes Tea House - Banff

After hiking 3.5 kilometers with an elevation gain of 1,300 feet (and a toddler in tow!), Lake Agnes Teahouse was a sight for sore eyes. Due to its remote location, ingredients and supplies are carried in by staff several times a week, and diners are charged with bringing their trash down the mountain.

Lake Agnes Tea House - Banff

Truth be told, just about anything would’ve tasted good after such a laborious climb, but the flaky, buttery tea biscuits with strawberry jam were especially memorable.

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Fish Sauce Caramel with Palm Sugar Ice Cream

Salt & Straw | Fish Sauce Caramel with Palm Sugar Ice Cream

Salt & Straw, the awesomely innovative ice cream makers from Portland, Oregon, are celebrating all that’s fermented, funky, and delicious at their three Los Angeles scoop shops this month. Spoiler alert: there’s fish sauce ice cream!

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{swoon} Jeni’s x Four & Twenty Blackbirds Pop-up

Jeni's x Four & Twenty Blackbirds Pop-up

I’m always down for a good collaboration (See: Nike x J. Crew), so when Brooklyn’s Four & Twenty Blackbirds popped up at Los Feliz’s Jeni’s Splendid Ice Creams this past weekend, I had to swoop in for a taste. The verdict: Pie a la mode never tasted so good.

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