Recipe from Bake Me a Cake as Fast as You Can published by Ebury Press, £14.99. Photo by Rosie Barnett.
A gloriously sticky toffee pudding in a cake – need we say more? To serve as a pudding, warm the caramel for the topping gently to create a hot toffee sauce – serve with scoops of good-quality vanilla ice cream.
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Glorious Sticky Toffee Cake
Cook time
Total time
To serve as a pudding, warm the caramel for the topping gently to create a hot toffee sauce – serve with scoops of good-quality vanilla ice cream. You could also bake this in a tray-bake tin and serve warm, cut into squares. Make double the toffee sauce and drizzle over the top to serve.
Author: Miranda Gore Browne
Serves: 10
Ingredients
- 375g dates
- 250 ml water
- 2 tsp bicarbonate of soda
- 4 large eggs
- 250g muscovado sugar
- 2 tbsp golden syrup
- 200g unsalted butter, melted
- 2tsp vanilla extract
- 350g self-raising flour
- Pinch of salt
- FOR THE ICING
- 200g unsalted butter
- 400g icing sugar
- 4 tbsp dulce de leche (I use Nestlé Carnation Caramel)
- 2 tbsp semi-skimmed milk (you may not need this much)
- FOR THE TOPPING
- 4 tbsp dulce de leche (I use Nestlé Carnation Caramel)
- hHandful of fudge pieces, roughly chopped
Instructions
- Preheat the oven to 180°C (350°F/Gas 4). Line two 18-cm round cake tins with non-stick baking paper or lightly oil and dust with flour.
- Put the dates in a pan, cover with the water and bring to the boil. Add the bicarbonate of soda, remove from the heat and stir well. Transfer the contents of the pan to a food processor and whizz until smooth; alternatively use a hand-held electric blender or mash by hand.
- Use an electric hand-held whisk to whisk together the eggs, sugar and syrup until pale and fluffy.Whisk in the melted butter and then gently mix in the vanilla and puréed dates.
- Use a metal spoon to fold in the flour and salt. Spoon half of the mixture into each tin, level and place in the preheated oven for about 30 minutes. Check whether the cake is done by inserting a skewer or sharp knife into the centre; it should come out clean. Leave to cool in their tins.
- Make the icing. Beat together the butter, icing sugar and caramel. Add the milk a little at a time until you have a creamy consistency.
- Generously sandwich the cakes together with the icing and spread a thick layer on top. Drizzle with the caramel for the topping and sprinkle with fudge chunks before serving.
Notes
To serve as a pudding, warm the caramel for the topping gently to create a hot toffee sauce – serve with scoops of good-quality vanilla ice cream. You could also bake this in a tray-bake tin and serve warm, cut into squares. Make double the toffee sauce and drizzle over the top to serve.
