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‘Sticky toffee’ polenta and almond cakes
Fruit and vegetables
1
lemon
, zest only
Tins, packets and jars
50g/1¾oz fine easy-cook
polenta
80g/2¾oz
plain flour
Cooking ingredients
120g/4½oz dried
dates
, roughly chopped
100g/3½oz
ground almonds
70g/2½oz
caster sugar
1 tsp
baking powder
½ tsp fine
salt
80ml/2½fl oz vegetable or
sunflower oil
110g/3¾oz
flaked almonds
95g/3¼oz liquid
glucose
90g/3¼oz
caster sugar
3g fine
salt
120ml/4fl oz
maple syrup
¼ tsp
sea salt
flakes
Dairy, eggs and chilled
150ml/5fl oz plain dairy-free
yoghurt
40ml/1½fl oz soya
cream
, at room temperature
Other
150g/5½oz boiling water
cooking spray
6g/⅛oz bicarbonate soda
2 dates, stones removed and thinly sliced
50ml/2fl oz bourbon
Back to recipe
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