Sticky Toffee Pudding Cake

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Step 1: CAKE BATTER

250g / 2 & 1/4 Cups Unsalted Butter

250g / 1 & 1/4 Cups Light Brown Sugar

5 Eggs

250g / 1 & 1/2 Cups Medjool Dates(Pitted & Chopped)

1/4tsp Salt

1/2tsp Baking Soda

1tsp Baking Powder

312g / 2 & 1/2 Cups Plain Flour

1/2tsp Vanilla Extract

Begin by pouring boiling water over the chopped dates and leave to sit for 10minutes. Drain off the excess water and place in a food processor to create a date puree. Beat the butter and sugar together until light and fluffy. Add in the eggs followed by the date puree, vanilla and beat again. Mix the dry ingredients together and add to the mixture. Divide the batter into thirds and bake at 180 degrees C for 20-25minutes.

Step 2: TOFFEE SUACE

50g / 1/4 Cup Unsalted Butter

200g / 1 Cup Light Brown Sugar

1tbsp Black Treacle

250ml / 1 Cup Heavy Cream

Add all the ingredients to a saucepan and simmer on a low heat for 30 minutes. As the mixture cools, the toffee sauce will thicken.

Step 3: VANILLA BEAN BUTTERCREAM FROSTING

225g / 1 Cup Unsalted Butter

375g / 3 Cups Icing Sugar

4tbsp Heavy Cream

1 Vanilla Pod

Beat the butter and slowly add in the icing sugar. Add in the vanilla beans and cream and beat for 10 minutes until light and fluffy.

Step 4: CAKE STACKING

Once cooled, level the cakes and cut off the edges. Finish by frosting the cake and drizzling the toffee sauce over the top.

Step 5: ENJOY

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