Sticky Sorghum Cake

Recipe for a Delicious Sticky Sorghum Cake with Popcorn Ice Cream

This sticky sorghum cake with popcorn ice cream is a perfect way to cool down. It’s made with traditional sticky sorghum flour, and the sweet, crunchy corn ice cream complements this dish well.

Another recipe tester. It took us quite a while to find sorghum in a store, but when we did, we were finally able to make sticky sorghum cake. He had it while out to dinner in South Carolina. I had never had sorghum before. I had seen it before; we used to have it at one of my old jobs but never gave it a second look. So when we made the cake, I had no clue if I would like it at all. 

The sorghum toffee that you poured over was the best part, in my opinion. I ate nearly all of it with a spoon before plating, so there was more to be made. The cake was solid too. Kind of a subtle molasses flavor, not as ‘sticky’ as I thought a sticky cake recipe would be. Good nonetheless. 

Sticky Sorghum Cake-1

Sticky Sorghum Cake

  • 4 oz Medjool dates, pitted and chopped
  • 1/2 cup + 3 tbsp (162ml) water
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tbsp (28g) butter
  • 1/3 cup (85g) muscarvado sugar
  • 1.5 tbsp sorghum
  • 1 egg
  • 3/4 cup + 2 tbsp (113g) flour
  • Pinch kosher salt

Oven 375F. Butter and flour 8, 4oz ramekins

Combine the dates and water and bring to a simmer. Turn off the heat and let stand for 5 minutes. Stir in the baking powder and puree with an immersion blender or food processor. Reserve.

Sift together the flour, salt, and baking powder. Cream the butter and muscovado, then add sorghum. While beating, add the eggs one by one, making sure each is incorporated before adding the next. Next, add the flour mixture, then gently fold in the date mixture on a low speed until fully incorporated.

Place the ramekins on a baking sheet and fill them three quarters to the top. Place the sheet pan in the oven and bake for approximately 30-45 minutes. The cakes are made when they spring back to the touch, and a toothpick comes out clean when inserted in the center. Pour toffee over before serving.

via Fig restaurant

Sorghum Toffee

  • 2 cups (473ml) heavy cream
  • 1/2 cup + 1 tbsp (113g) muscarvado sugar
  • 2.5 tbsp sorghum
  • Pinch salt

Combine all the ingredients and simmer until reduced by half. Strain and reserve.

via Fig restaurant

Popcorn Ice Cream                

  • 4 tsp (16g) cornstarch               
  • 1/4 cup (55g) milk                       
  • 1 1/4 cups (300g) heavy cream            
  • 1 3/4 cups (385g) milk                   
  • 2/3 cup (133g) sugar                  
  • 2 tbsp (40g) light corn syrup          
  • 1/4t salt                     
  • 3 tbsp (42g) cream cheese 
  • 1 bag of microwave popcorn popped        

Whisk together cornstarch and 55g of milk. Set aside.

In a saucepan, whisk cream, milk, sugar, syrup, and salt. Bring to a boil over medium/high heat. Cook for 4 minutes, then stirs in cornstarch mix. Return to a boil and cook, stirring, until thickened, about 2 minutes.

Place cream cheese in a bowl and pour in 1/4 cup hot mix; whisk until smooth.

Then whisk into the hot mix. Pour into a large ziplock bag and add popcorn. Seal and press down popcorn, so all is submerged. Place in fridge and let cool completely. Once cool, pass through a cheniose to remove all popcorn.

Spin in the ice cream maker. Then freeze until set.

base recipe from Jeni’s Splendid

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