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!