Jump to Recipe
once again, i’m revisiting an oldie but a goodie.
this one was first published in may of 2011. it’s been a minute.
but i’ve improved this one… not just the photos, but the recipe too. i hope you enjoy it! it’s goooood.
ohhh… and this post. clearly it’s a little dated. remember when kate and william got married. and we weren’t wearing masks. good times.
i suppose it would’ve made a lot of sense to post this recipe a few weeks ago with all of the hoopla around the royal wedding. honestly though, i didn’t watch the wedding. i know, i know. i hope that doesn’t make me a bad person. i certainly wish those two the best and hope they’re truly happy. i think the pressure of that day would’ve pretty much given me a heart attack.
but, i love england. the architecture. the history. the accents. and i do believe they’ve contributed some tasty dishes to this world, despite the bad reputation they have in the arena of tastebuds. if you have any doubt, this one will convince you for sure.
firstly, the word “pudding” is always a great place to start for me. though, like the words “biscuit”, “chips”, and “rocket”, pudding means something entirely different on the other side of the pond. their puddings are typically flour-y batters that are steamed or baked. like a tender cake.
sticky toffee pudding is one of the most famous of britain’s puddings… and for good reason. it’s a sweet baked cake, filled with softened dates. and then the sticky toffee… watch out. delicious.
so if you’re still on a royal wedding high, or if you are just looking for a perfect new dessert,
this one’s so worth it.
Grain-Free Sticky Toffee Fig Pudding Cake
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup fig jam
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup arrowroot starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup fresh figs chopped finely
- 1/2 cup brown sugar
- 3/4 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
To make cake:
- Preheat oven to 350°.
- Combine softened butter and brown sugar in a medium bowl. Beat with hand mixer for 2-3 minutes or until creamed together. Beat in fig jam.
- Add eggs and vanilla extract. Beat until well combined.
- In another bowl, stir together almond flour, arrowroot starch, baking powder, xanthan gum, and salt.
- Add dry ingredients to butter mixture. Beat until combined. Stir in fresh chopped figs.
- Spread mixture into a 13- x 9-inch jellyroll pan lined with parchment paper. Bake at 350° for 20 minutes or until a pick inserted in the center of cake comes out clean. Let cool slightly.
To make sauce:
- While cake is cooking, stir together brown sugar, heavy cream, butter, and vanilla in a small sauce pan. Bring to a simmer over medium-high heat; cook for 4-5 minutes, stirring frequently, or until mixture thicken slightly. Cool slightly.
- Drizzle warm sauce evenly over warm cake. Store in fridge.