Date toffee pudding in a slow cooker

Ingredients:

Cupcake

• 150 g pitted dates, cut into 1 cm pieces.
• 110 g butter, room temperature, + 1 tbsp for greasing the pan
• 0.5 cup almond flour + extra for the pan
• 3/4 cup oat flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 0.5 tsp salt
• 1 cup brown sugar
• 2 large eggs at room temperature
• Special equipment: 6-8 liter multicooker; 18 cm diameter cake pan with a hole in the middle (6 cups capacity); kitchen string

Sauce

• 3/4 cup brown sugar
• 0.5 cups heavy cream
• 6 tbsp (90 g) butter
• 1 tsp vanilla extract
• 0.5 tsp coarse salt

Preparation:

1. CupcakePlace the dates in a 6-quart multicooker and add 3/4 cup water. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 10 minutes.
2. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, unlock and open the lid. Transfer to a small bowl and mash the dates and liquid with a fork to form a paste. Refrigerate for 30 minutes.
3. Meanwhile, thoroughly grease a 6-cup (18cm) cake pan, being sure to coat any curved or ridged areas; dust the pan with almond flour (this is necessary even if your pan is nonstick).
4. In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, allspice, cinnamon, ginger, cloves, and salt.
5. Beat the butter with an electric mixer on high speed, scraping down the sides of the bowl, until light and fluffy, about 3 minutes. Add the sugar and continue beating until light and fluffy, about 2 minutes. Add the eggs one at a time and beat on low speed until just incorporated, then increase the speed to high and beat, scraping down the sides of the bowl, until light and fluffy, about 5 minutes. Reduce the mixer speed to low and add the flour mixture. Beat, scraping down the sides of the bowl, until fully combined. Add the dates and beat on low speed to distribute them evenly. Pour the batter into the prepared pan and smooth the surface. Tap the pan several times on the counter to ensure the batter fills all corners.
6. Place two 45 cm (18 in) pieces of kitchen string crosswise on a clean work surface. Place the pan containing the dough on the intersection of the strings. Take the two ends of one piece of string and tie them tightly together above the pan. Repeat with the two ends of the other string, creating handles that intersect at the top of the pan so you can lift it.
7. Place the trivet in the multicooker and add 2 cups of water. Holding the pan by the twine handles, place it inside the multicooker. Follow the manufacturer's instructions to close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 35 minutes.
8. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
9. Remove the cake pan from the slow cooker and place it on a wire rack. Cool the cake in the pan for 15 minutes. Cut the twine, invert the cake onto a serving platter, and carefully remove the pan.
10. SauceRinse the slow cooker bowl and return it to the base. Set the multicooker to high heat, then add the brown sugar, cream, butter, vanilla, and salt and cook, stirring frequently, until the sugar melts and the sauce is thick and syrupy, about 5 minutes. Spread half the sauce over the warm cake to frost it. Let cool for 1 hour. Serve the cake with the remaining sauce.