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‘Sticky toffee’ polenta and almond cakes

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This decadent vegan desert is made with date purée and finished with a salted maple caramel and almond brittle.

Equipment and preparation: You will need 6 silicon dome moulds and a cook’s thermometer.

Ingredients

For the cakes

For the almond brittle

For the salted maple caramel

  • 2 dates, stones removed and thinly sliced
  • 50ml/2fl oz bourbon
  • 120ml/4fl oz maple syrup
  • 40ml/1½fl oz soya cream, at room temperature
  • ¼ tsp sea salt flakes