Sticky Toffee Cake
Butterscotch, Matcha Crumble, Matcha Cream, Smoked Dates, Grapefruit
Pastry Chef Amanda Shepard of Lula Cafe | Chicago
Yield: 45 servings
Adapted by StarChefs | June 2018
INGREDIENTS
Toffee Cake:
520 grams pitted dates
5 grams vanilla
200 grams tempered butter
350 grams brown sugar
4 eggs
90 grams molasses
200 grams milk
350 grams all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
Butterscotch:
900 grams brown sugar
280 grams butter
950 grams heavy cream
20 grams vanilla paste
14 grams salt
400 grams milk
Matcha Crumble:
300 grams all-purpose flour
100 grams brown sugar
120 grams sugar
10 grams salt
10 grams matcha
226 grams cold butter, cubed
Matcha Cream:
900 grams heavy cream
8 grams matcha
½ vanilla bean, split and scraped
100 grams sugar
¼ teaspoon kappa carrageenan
To Assemble and Serve:
Smoked dates, finely chopped and seasoned with salt and sugar
Small diced grapefruit
Matcha powder
METHOD
For the Toffee Cake:
Heat deck oven to 330°F; in a pot, heat 350 grams water. To a bowl with the dates, add vanilla and hot water. When dates are cool, transfer to a Vitamix blender and purée. In a stand mixer fitted with a paddle, cream butter and brown sugar for 2 minutes. Scrape down sides and add eggs one at a time until combined. In a bowl, combine molasses and milk. In a separate bowl, combine flour and baking powder and soda. Incrementally, add flour and milk mixtures to the batter. When the batter is just combined, fold in date purée. Spread batter evenly onto a half-sheet tray lined with parchment paper. Bake 1 hour, remove from oven, and cool. Cut cake into 4-centimater by 8-centimeter portions.
For the Butterscotch:
In a large pot over high heat, combine brown sugar, butter, and 300 grams cream; cook until mixture starts to smoke. Remove from heat and deglaze with remaining cream. Whisk in remaining ingredients, making sure butterscotch is smooth. Pass through a chinois into a stainless steel container. Using an immersion, blend to desired consistency.
For the Matcha Crumble:
In a food processor, pulse to combine flour, sugars, salt, and matcha. Add butter and process until dough starts to come together. On a parchment-lined sheet tray, spread dough in an even layer; cover and freeze. Heat oven to 350°F. Bake 12 minutes, toss the crumble, and check every 4 minutes until light brown; remove from oven and cool.
For the Matcha Cream:
In a saucepot, combine cream, matcha, vanilla seeds, and 80 grams sugar; bring to boil. In a small bowl, combine carrageenan and remaining sugar; slowly whisk into cream mixture. Boil 1 minute. Pour mixture into a bain marie and cool in an ice bath. Transfer mixture to a stand mixer fitted with a whisk; whip to soft peaks. Cover and refrigerate.
To Assemble and Serve:
In a small sauce pot, warm 2 tablespoons Butterscotch. On a serving plate, place 1 portion Toffee Cake and top with Butterscotch. Garnish with Matcha Crumble, dates, grapefruit, and Matcha Cream. Dust matcha powder.
To Assemble and Serve:
In a small saucepot, warm 2 tablespoons Butterscotch. In a shallow bowl, place 1 portion Toffee Cake and top with Butterscotch. Garnish with Matcha Crumble, dates, grapefruit, and Matcha Cream. Dust with matcha powder.
