Prep Time: 20 mins | Cook Time: 50 mins | Decorating Time: 30 mins | Total Time: 1 hr 40 mins | Servings: 12 Slices
Everything Sticky Toffee – sponge, frosting, and sauce! This perfectly sweet, delicious, and beautiful loaf cake makes me super excited always!
Ingredients
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Sponge:
200 g Medjool Dates
1 tsp Bicarbonate of Soda
150 ml of 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
Sauce:
150 ml Double Cream
1 tbsp Black Treacle
75 g Dark Brown Sugar
50 g Unsalted Butter
Buttercream:
150 g Unsalted Butter
300 g Icing Sugar
75 g Sticky Toffee Sauce
Decoration:
Sprinkles
Fudge Pieces
Sticky Toffee Sauce
How to make Sticky Toffee Loaf Cake
To make the Sponge:
Step 1: Prepare the oven. Preheat it to 180 degrees C or 160 degrees F.
Step 2: Use parchment paper to line a 2lb loaf tin.
Step 3: Remove the stones from the Medjool dates before chopping them up. Place in a bowl with Bicarbonate of Soda and boiling water. Let it rest for about 10 minutes. Then, puree in a blender or food processor until smooth.
Step 4: Place the unsalted butter and dark brown sugar in a bowl. Mix using a hand mixer until light and fluffy.
Step 5: Add in the eggs, a piece at a time, beating every after each addition.
Step 6: Stir in the flour, Treacle, vanilla, and the pureed date mixture until smooth.
Step 7: Transfer the mixture into the prepared tin and bake in the preheated oven for about 45 to 50 minutes.
Step 8: Remove from the oven and allow to cool for at least 10 minutes in the tin before placing on a wire rack to completely cool.
To make the Sauce:
Step 1: In a pan, add all the sauce ingredients. Heating on low until the butter melts and the ingredients are mixed.
Step 2: Let the mixture boil for a minute, then, remove from the heat and set aside to cool completely. Occasionally stirring so the skin will not set.
To make the Buttercream:
Step 1: In a bowl, add the unsalted butter and mix with a hand mixer until supple.
Step 2: Beat in the icing sugar until completely mixed before adding in the cooled sticky toffee sauce. Mix again until incorporated.
To Decorate:
Step 1: Fill a piping bag with the buttercream filling and decorate the cake. Drizzle the cake with some more Sticky Toffee Sauce and sprinkle with your desired sprinkles.
Step 2: Serve and enjoy!
Notes:
Store the cake in the fridge for up to 3 to 4 days. Although the sponge may dry a bit it’ll still be delicious.
Make a homemade Toffee Sauce or buy instead.
Nutrition Facts:
Amount Per Serving: Calories 553 | Fat 26g40% | Saturated Fat 16g100% | Cholesterol 117mg39% | Sodium 141mg6% | Potassium 336mg10% | Carbohydrates 78g26% | Fiber 2g8% | Sugar 63g70% | Protein 4g8% | Vitamin A 900IU18% | Vitamin C 1mg1% | Calcium 72mg7% | Iron 1mg6%
Ingredients
- Sponge:
- 200 g Medjool Dates
- 1 tsp Bicarbonate of Soda
- 150 ml of 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
- Sauce:
- 150 ml Double Cream
- 1 tbsp Black Treacle
- 75 g Dark Brown Sugar
- 50 g Unsalted Butter
- Buttercream:
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 75 g Sticky Toffee Sauce
- Decoration:
- Sprinkles
- Fudge Pieces
- Sticky Toffee Sauce
Instructions
To make the Sponge:
Step 1: Prepare the oven. Preheat it to 180 degrees C or 160 degrees F.
Step 2: Use parchment paper to line a 2lb loaf tin.
Step 3: Remove the stones from the Medjool dates before chopping them up. Place in a bowl with Bicarbonate of Soda and boiling water. Let it rest for about 10 minutes. Then, puree in a blender or food processor until smooth.
Step 4: Place the unsalted butter and dark brown sugar in a bowl. Mix using a hand mixer until light and fluffy.
Step 5: Add in the eggs, a piece at a time, beating every after each addition.
Step 6: Stir in the flour, Treacle, vanilla, and the pureed date mixture until smooth.
Step 7: Transfer the mixture into the prepared tin and bake in the preheated oven for about 45 to 50 minutes.
Step 8: Remove from the oven and allow to cool for at least 10 minutes in the tin before placing on a wire rack to completely cool.
To make the Sauce:
Step 1: In a pan, add all the sauce ingredients. Heating on low until the butter melts and the ingredients are mixed.
Step 2: Let the mixture boil for a minute, then, remove from the heat and set aside to cool completely. Occasionally stirring so the skin will not set.
To make the Buttercream:
Step 1: In a bowl, add the unsalted butter and mix with a hand mixer until supple.
Step 2: Beat in the icing sugar until completely mixed before adding in the cooled sticky toffee sauce. Mix again until incorporated.
To Decorate:
Step 1: Fill a piping bag with the buttercream filling and decorate the cake. Drizzle the cake with some more Sticky Toffee Sauce and sprinkle with your desired sprinkles.
Step 2: Serve and enjoy!
Notes:
Store the cake in the fridge for up to 3 to 4 days. Although the sponge may dry a bit it'll still be delicious.
Make a homemade Toffee Sauce or buy instead.
