‘Sticky toffee’ polenta and almond cakes

‘Sticky toffee’ polenta and almond cakes

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves 6


By Shauna Froydeblund
From Saturday Kitchen


For the cakes

  • 120g/4½oz dried dates, roughly chopped
  • 150g/5½oz boiling water
  • 100g/3½oz ground almonds
  • 50g/1¾oz fine easy-cook polenta
  • 70g/2½oz caster sugar
  • 80g/2¾oz plain flour
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 1 lemon, zest only
  • 80ml/2½fl oz vegetable or sunflower oil
  • 150ml/5fl oz plain dairy-free yoghurt
  • cooking spray

For the almond brittle

  • 110g/3¾oz flaked almonds
  • 95g/3¼oz liquid glucose
  • 90g/3¼oz caster sugar
  • 3g fine salt
  • 6g/⅛oz bicarbonate soda

For the salted maple caramel

  • 120ml/4fl oz maple syrup
  • 40ml/1½fl oz soya cream, at room temperature
  • ¼ tsp sea salt flakes