Recipe Pairing for 2007 Riesling

Here is another wonderful recipe we had at a recent Winemaker Dinner that pairs magically with our April Wine of the Month, the 2007 Riesling.  Jamison Brandt and his Sous Chef Courtney created this wonderful recipe for dessert.  Enjoy!

STICKY TOFFEE PUDDING CAKE WITH MACADAMIA NUTS

Ingredients for Cake

1 cup pitted & chopped dates

1 tsp. baking soda

1 cup boiling water

2 Tbs. butter

1 cup brown sugar

2 eggs

1½ cup self raising flour (sifted)

Crushed macadamia nuts

Ingredients for Toffee Sauce

1 cup brown sugar

¾ cup heavy whipping cream

2 Tbs. butter

½ tsp. vanilla extract

Preheat oven 375°.  Mix dates and baking soda in heat proof bowl.  Pour boiling water on top and leave to stand.  Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.  Fold on flour and stir in date mixture (including water).  Pour into a buttered and floured 7” cake pan (bread pans work well also).  Bake at 375° until a toothpick comes out clean. 

For the sauce, combine sugar, cream, vanilla and butter in saucepan and bring to a boil.  Stir often and simmer 5 minutes.

Cut cake, pour hot sauce over the top generously, sprinkle crushed macadamia nuts over the top and enjoy!

* Great with vanilla ice cream