Intro: Sticky Toffee Pudding Cake
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
250g / 1 & 1/2 Cups Medjool Dates(Pitted & Chopped)
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.