This soft and moreish Sticky toffee cake is sure to become a firm tea-time favourite.
Ingredients
FOR THE CAKE
· 125g (4oz) butter, softened, plus extra to grease
· 250g (9oz) self-raising flour, plus extra to dust
· 200g (7oz) dates, stoned and finely chopped
· 250ml (9fl oz) hot tea, freshly brewed
· 200g (7oz) light brown muscovado sugar
· 2tbsp golden syrup
· 3 medium eggs
· 1tsp bicarbonate of soda
FOR THE ICING
· 100ml (3½fl oz) double cream
· 75g (3oz) light brown muscovado sugar
· 25g (1oz) butter
· 1tbsp golden syrup
· Fudge chunks, optional, to decorate
· 100ml (3½fl oz) double cream
· 75g (3oz) light brown muscovado sugar
· 25g (1oz) butter
· 1tbsp golden syrup
· Fudge chunks, optional, to decorate
Method
1. Preheat oven to 180°C (160°C fan) mark 4. Grease a deep round 20.5cm (8in) cake tin and dust with flour (tap out excess). Put dates into a bowl, pour over hot tea and soak for 10min.
2. Put butter and sugar into a large bowl and beat together using a handheld electric whisk until light and fluffy, about 5min. Whisk in the golden syrup, followed by eggs, soda, flour and date mixture (it may look a little curdled, but don't worry). Pour mixture into the prepared tin and bake for 55min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
3. Meanwhile, make the toffee icing. Put all ingredients except the fudge chunks into a pan. Heat gently until melted and smooth, then turn up heat slightly and simmer gently for 7min until thickened. Pour into a bowl, lay a piece of baking parchment on the surface to stop a skin forming and leave to cool completely.
4. Remove cooled cake from tin and transfer to a cake plate or stand. Spread icing over top of cake, scatter over fudge chunks, if using, and serve in slices.
Serves 10
Preperation time: 30 mins
Cooking time: 1 hr 5 mins
PER SERVING
Calories: 451
Protein: 5g
Total fat: 20g
Saturated fat: 12g
Sugars: 45g
Fibre: 2g