Sticky Toffee Loaf Cake!

Sticky Toffee Loaf Cake Copie

Category: CakeType: CakeKeyword: Loaf cake, Sticky Toffee Prep Time: 20 minutesCook Time: 50 minutesDecorating Time: 30 minutesTotal Time: 1 hour 40 minutes Servings: 12 Slices Author: Jane’s Patisserie

Ingredients

For the Sponge

  • 200 g Medjool Dates
  • 1 tsp Bicarbonate of Soda
  • 150 ml Boiling Water
  • 100 g Unsalted Butter
  • 175 g Dark Brown Sugar
  • 3 Medium Eggs
  • 200 g Self Raising Flour
  • 100 g Black Treacle
  • 1 tsp Vanilla Extract

For the Sauce

  • 150 ml Double Cream
  • 1 tbsp Black Treacle
  • 75 g Dark Brown Sugar
  • 50 g Unsalted Butter

For the Buttercream

  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 75 g Sticky Toffee Sauce (above)

Decoration

  • Sprinkles
  • Fudge Pieces
  • Sticky Toffee Sauce (above)

Instructions

For the Sponge

  • Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with parchment paper!
  • De-stone your Medjool Dates, and chop up.
  • Add them to a bowl, along with the Bicarbonate of Soda and the Boiling Water and leave to sit for 10 minutes. Once sat, blitz the mixture into a puree with a food processor, or blender till smooth!
  • Add your Unsalted Butter to a bowl, along with the Dark Brown Sugar and use your Breville HeatSoft™ hand mixer to mix to a light and fluffy mixture!
  • Add the Eggs into the mixture one at a time, and beat in each time.
  • Add in the Flour, Treacle, Vanilla and Pureed Date mixture and beat again till smooth!
  • Pour the mixture into the tin, and bake the cake in the oven for 45-50 minutes, or until baked through!
  • Once baked, leave the cake to cool for 10 minutes in the tin, and then leave to cool fully on a wire rack.

For the Sauce

  • Whilst the cake is baking… make the sauce!
  • Add all the ingredients into a pan, and heat on a low heat till the butter has melted, and everything is mixed in.
  • Bring the mixture to the boil and boil for 1 minute.
  • Once the mixture has boiled, remove from the heat and leave the sauce to cool fully. Stir occasionally so a skin isn’t formed!

For the Buttercream

  • Add your Unsalted Butter to a bowl and use your Breville HeatSoft™ hand mixer to mix the cold butter to a lovely supple butter perfect for your Buttercream.
  • Add in the Icing Sugar and beat in till fully mixed in!
  • Add in the cooled sticky toffee sauce and mix again, till delicious and perfect.

For the Decoration

  • Using your favourite piping tip, pipe your Sticky Toffee Buttercream onto the cake!
  • Drizzle the cake with some more Sticky Toffee Sauce, and then sprinkle with your favourite sprinkles!
  • Enjoy!!

Notes

  • This post is sponsored by Breville. 
  • You can buy the Breville HeatSoft™ hand mixer online, and from some major retailers. 
  • This cake will last in for 3-4 days once made! If you store it in the fridge, the sponge may dry out a little, but it’ll still be damn tasty!
  • You can buy some Toffee Sauce to use instead, but I always think the homemade kind is better!
  • I used a 2d Closed Star Piping tip for the decoration, and I recommend using this loaf cake tin for the cake!
  • Sometimes loaf cakes can take a smidge longer to bake in some ovens as they’re similar to Bundt Cakes… but it’ll be fine! 

chocolate cake11 Copie

Chocolate Fudge Loaf Cake!

blueberry biscuits Copie

blueberry biscuits