For my birthday this year, me and my Mum made this delicious sticky toffee cake! It’s so yummy and moreish that you’ll easily make your way through slice after slice, just like I did!
- 375g of dates
- 250 ml of water
- 2 tsp of bicarbonate of soda
- 4 large eggs
- 250g of muscovado sugar
- 2 tbsp of golden syrup
- 200g of unsalted butter, melted
- 2tsp of vanilla extract
- 350g of self-raising flour
- pinch of salt
For the icing and topping:
- 200g of unsalted butter
- 400g of icing sugar
- 4 tbsp of Nestle Carnation Caramel
- handful of fudge pieces, roughly chopped
1. Preheat the oven to 180°C (350°F/Gas 4). Line two 18-cm round cake tins with a little butter and non-stick baking paper
2. Put the dates in a pan, cover with the water and bring it to the boil. Add the bicarbonate of soda, then remove from the heat and stir it well. Use a electric hand blender to blitz it until smooth
3. To a separate bowl add the eggs, sugar and golden syrup. Then whisk together using an electric hand whisk until fluffy
4. Whisk in the melted butter, and then gently mix in the vanilla and puréed dates. Then using a metal spoon, fold in the flour and salt.
5. Spoon half of the mixture into each tin, level and bake in the oven for 40 minutes. Check whether the cake is done by inserting a skewer or sharp knife into the centre – it should come out clean if it’s cooked. Leave to cool in the tins
6. To make the icing – beat together the butter, icing sugar and caramel until smooth. Then generously sandwich the cakes together with the icing and spread a thick layer on top.
7. Decorate with the fudge chunks, then either serve by itself or with some vanilla ice cream