Cakes & Baking
Sticky Toffee Cake
Sticky Toffee Cake
8
This indulgent sticky toffee cake recipe is rich, moist, and packed with sweet date flavour. Topped with a luscious toffee sauce, it's the ultimate comforting dessert for special occasions or cosy nights in.
Ingredients
- 125g dates, stoned & chopped
- 1 tsp bicarb of soda
- 225ml boiling water
- 40g unsalted butter, softened
- 125g caster sugar
- 2 medium eggs
- 125g self-raising flour
- 1 tsp vanilla paste
- 397g Carnation Caramel
Preparation
- Preheat the oven to 180°C (160°C fan), Gas Mark 4.
- In a small bowl, mix the dates and the bicarbonate of soda together. Pour over the hot water and leave to soak while you make the batter.
- Using the Cuisinart Power Advantage 7-Speed Hand Mixer on a medium speed, whisk together the butter and the sugar until smooth and creamy. Turn the speed to low, then whisk in the eggs, one at a time (don’t worry if it curdles). Whisk in the flour, then gently fold through the softened date mixture and vanilla.
- Pour the mix into the prepared tin and bake in the middle of the oven for about 50 minutes, until springy to the touch and cooked through.
- To make the sauce: Spoon the caramel into a microwave-safe bowl and heat for 1-2 minutes, stirring often (or heat gently on the hob). When ready to serve, slice the cake and pour over the warm caramel. Enjoy!
