This is a Sticky Toffee Pudding Cake full of Dates and drenched in a fabulous Toffee Sauce.
Course Dessert
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12
Ingredients
Cake
300gramsstoned dates
300gramslight brown sugar
2tbspgolden syrup
4largeeggs beaten
200gramsmelted butter
2tspground cinnamon
2tsp caramel extract
350gramsself raising flour
1pinchof salt
2tspbicarbonate of soda
Icing
200gramssoft unsalted butter
400gramsicing sugar
Toffee Sauce
300gramsof light brown sugar
60gramsof butter
1tbspblack treacle
300mlof double cream
1pinchof salt
Instructions
Cake
Pre heat the oven to 180 C. Soak the dates in a saucepan with 400 ml of water and bring to the boil.
Simmer for five mins.
Blend mixture briefly in a food processor to a semi smooth paste.
Whisk the eggs,sugar and syrup until pale and mousse like.
Fold in the dates and the caramel extract.
Fold in the flour, salt, cinnamon and bicarb with a big metal spoon.
Divide mixture between 2 9" sandwich tins.(I didn't have 9" so used 8 " and just got away with it!)
Bake for 35/40 mins until a cake skewer comes out clean.
Icing
Put icing sugar and butter in a food processor and whizz until mixed. Leave in food processor.
Toffee Sauce
Put butter and sugar for the toffee sauce in a saucepan and melt over a low heat.
Add the black treacle and then the double cream and simmer until thickened.Once cool add half to the buttercream and whizz to mix. You can do all the icing in a food mixer or use a hand held whisker, its just not half as easy.
Leave the cakes to cool in their tin but once out of the oven pierce all over with a skewer and pour half the remaining toffee sauce over both cakes.
Finally sandwich the cakes together with the buttercream and drizzle the remaining toffee sauce over the top of the cake.