• Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Linkedin
  • Pinterest
  • Twitter
  • YouTube

Miranda Gore Browne

Miranda Gore Browne's website

  • • Home •
  • • About •
    • Contact
    • Partners
      • Kenwood
      • Chalon
      • Aga
      • Fairtrade
      • The Beatrix Potter Society
      • Goodwood
      • Dreams Come True
      • Thame Food Festival
      • The Carers Trust
      • The Country Brocante
    • Site Index
  • • The Kitchen School •
    • Classes
    • Bespoke Classes
    • Lovely comments…
    • Previous Classes
      • • The Weekend Baker •
      • • Autumn Morning •
      • • Modern Calligraphy Workshop •
      • • Christmas Wreath Making •
      • • Christmas Cookery Morning •
      • • Spring Cookery & Baking Class •
      • Bake together – Adult and child baking class
      • • Bake your own vintage afternoon tea •
      • • Christmas Cookery Morning •
      • Simple Homemade Cakes
      • Easter Baking
      • • Summer Pasta Class •
      • • The Weekend Baker •
      • • Valentina Harris – The perfect Italian Summer •
      • • Vivien Lloyd – Marmalade Morning •
      • • Vivien Lloyd – Strawberry Jamming Day •
  • • Kitchen Hire •
  • • Recipes •
    • Cakes
      • Big Cakes
        • Blackberry Cake
        • Dreamiest Chocolate Cake
        • Elizabeth Sponge
        • Hazlenut Tiramisu Cake
        • Thomas’ Carroty Cake
      • Little Cakes
        • Chocolate and Pistachio Choux Bun
        • Quince Cupcakes with Rose Buttercream
        • Iced Buns
        • Halloween Cupcakes
        • Milk and Blackberry Bunnies
        • Pretty Little Strawberry Cakes
      • Party Cakes
        • Butterfly Cupcakes
        • Glorious Sticky Toffee Cake
      • Tray Bakes
        • Jammiest Coconut Cake
        • Rocky Road Day
        • Coffee and Walnut Slice
      • Loaf Cakes
        • Chocolate and Courgette Loaf
        • Plum Bread in a Hurry
      • Savoury Cakes
    • Biscuits
      • Sweet Biscuits
        • Chocolate Brownie Biscuits
        • Bonfire Biscuits
        • Chocolate Bourbons
        • Gingerbread Men
        • Lovely Lavender Biscuits
        • Bakewell Biscuits
        • Lady’s Kisses
      • Decorated Biscuits
        • Vanilla biscuits – perfect for decorating
        • Party bags
      • Savoury Biscuits
    • Puddings
      • Chocolate Hokey Pokey Tartlets
    • Decorating
    • Preserves
      • Quince Jam
    • Savoury
    • Seasonal Baking
      • Easter Nests
      • Hot Cross Biscuits
      • Christmas Pudding Biscuits
      • Mincemeat
      • Orange and Cinnamon Mince Pies
      • Cranberry Cupcakes
    • Storybook Baking
      • Winnie The Pooh
      • Peter Rabbit
      • Little Grey Rabbit
      • Harry Potter
    • Simple Suppers
  • • Books & Films •
    • Books
      • Biscuit
        • The Great British Bake Off
      • Bake Me a Cake as Fast as You Can
    • TV
      • The Great British Wedding Cake
    • Films
      • My You Tube Channel
      • A Perfect Afternoon Tea
    • Publications
  • • Blog •
    • The healing power of baking
  • • THE MINDFUL KITCHEN COMPANY •
    • Corporate Events
    • Spring in the Woods – Sussex Retreat Day
  • • Instagram •
  • • The Shop •
You are here: Home / • Recipes • / • Cakes • / • Big Cakes • / • Gloriously Sticky Toffee Cake •

• Gloriously Sticky Toffee Cake •

Glorious-Sticky-Toffee-Cake-1160x1298

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.

Click here to visit The Happy Foodie website.

Glorious Sticky Toffee Cake
 
Save Print
Cook time
30 mins
Total time
30 mins
 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
3.5.3208

 

Hello

Finalist on the first series of BBC's The Great British Bake Off. Author of Biscuit & Bake me a cake as fast as you can. Read more…

Celebrate

Birthday Cakes

Birthday Cakes

Butterfly Cupcakes

Butterfly Cupcakes

Publications

Mocha Walnut Crumble Cupcakes – Sainsbury’s Magazine

Mocha Walnut Crumble Cupcakes – Sainsbury’s Magazine

Milk Chocolate and Hazelnut Squares – Sainsbury’s Magazine

Milk Chocolate and Hazelnut Squares – Sainsbury’s Magazine

Popular Posts

Corporate Events

posted in Uncategorized

Camping Out

Camping Out

posted in Garden, Home, Summer

Birthday Cakes

Birthday Cakes

posted in Big Cakes, Biscuits, Cakes, Decorated, Decorating, Party Cakes

Autumn Morning at The Kitchen School

Autumn Morning at The Kitchen School

posted in Autumn, Events, Seasonal, The Kitchen School

Back to School

Back to School

posted in Autumn, Events, Seasonal, The Kitchen School

Categories

Open my Instagram portfolio here.

Subscribe to my blog via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Copyright © 2021 · Miranda Gore Browne