Author: Laura Shoemaker, Flying M Coffee Garage, Nampa, ID.
Ingredients
1¼ cup hot, strong brewed coffee
1 pound dried pitted dates
2 cups brown Maskal Teff™ flour, plus more for coating bundt pan
½ cup arrowroot powder
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
½ tsp allspice
1½ cup dark brown sugar
4 eggs
1 Tbsp vanilla
¾ cups unsalted butter, melted
Toffee Sauce
¾ cup unsalted butter
1½ cups dark brown sugar
¾ cup heavy cream
2 Tbsp dark rum
Instructions
Pour hot coffee over dried dates and set aside to soak.
Measure the teff flour, arrowroot powder, baking powder, baking soda, salt, allspice, and brown sugar into a large bowl. Whisk to combine.
In a food processor or blender puree the soaked dates and coffee for approximately 30 seconds. There will still be a few bits of date.
Add the melted butter and vanilla. Pulse to combine.
Add eggs and pulse a few more seconds until well combined. Fold wet ingredients into the flour mixture. Cover and let rest for 30 minutes. This will help the teff soften in texture.
Preheat oven to 350°F.
Prepare a large bundt pan by lightly buttering or spraying with pan spray. Add a heaping tablespoon of teff flour and knock around pan to coat. Knock out any excess flour.
Fill pan with batter and bake for 50-55 minutes. Test by sticking a toothpick in the center of cake. If it comes out clean it is done.
Allow bundt cake to cool in the pan for 15 minutes then turn out onto serving platter. Make sure your serving platter has a lip to catch the toffee sauce.
Pour warm toffee sauce evenly over cake. Slice and serve immediately. Spoon extra sauce onto each slice as desired.
To make toffee sauce:
Combine butter and dark brown sugar in medium sauce pan. Melt, stirring occasionally, over medium high heat.
Bring to a boil. Continue to boil for three to five minutes.
Add heavy cream and return to a low boil. Boil for three more minutes.
Carefully stir in rum then remove from heat. Set aside until cake is ready.
