Serves 10
Sticky toffee cake is a delicious dessert that is popular all over the World. It is known for its rich, moist texture and its signature toffee sauce that makes it wonderfully sticky and sweet.
Ingredients
For the Sponge
- 265 g Medjool Dates
- 265 ml Water, Boiled
- 1 ⅓ tsp Bicarbonate of Soda
- 100 g Unsalted Butter, At room temperature
- 2 ½ tbsp BlackTreacle
- 70 g Dark Brown Sugar
- 2 large Eggs
- 210 g Self Raising Flour
- Pinch Salt
For the Toffee Sauce
- 70 g Butter
- 85g Dark Brown Sugar
- 1 ⅓ tbsp Black Treacle
- 150 ml Double Cream
Instructions
For the Cake
Preheat your oven to 180 C/Gas Mark 4/350 F.
Grease a 10 cup bundt tin with cooking spray. Or line a 2lb loaf tin with baking paper.
Add Dates to a bowl, along with the boiling Water and the Bicarbonate of Soda.
Set aside for 10 minutes and then puree in a food processor till smooth.
Add Butter to a large bowl, along with the Treacle and Dark Brown Sugar.
Beat using a electric hand mixer till light and fluffy.
Add the Eggs into the batter one at a time and mix till fully incorporated.
Fold in the Flour, Salt and pureed Date mixture and beat till smooth.
Pour the mixture into the tin, and bake for 40 - 45 minutes.
Leave the cake to cool for 15 minutes in the tin, and then remove to a wire rack to cool fully.
For the Toffee Sauce
Add all the ingredients to a pan, and heat over a low heat till everything is mixed together and the sauce is smooth.
Simmer for 2 minutes and then remove from the heat.
Serve in individual bowls with the toffee sauce poured over the top.
Variations
To make the recipe easier, use store brought toffee sauce.
Add 1 tsp Roohts Chai Masala Powder to the Cake batter for a delicious Chai flavoured Date Cake.
Serving Suggestion
Serve with a hot drink such as Tea or Coffee.
Serve with a scoop of Vanilla Ice Cream for a truly indulgent treat.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
