Sticky Toffee Cake Recipe | Jane’s Patisserie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber.

Chop dates, removing the insides, and finely chop them.

Combine chopped dates, boiling water, and bicarbonate of soda in a bowl and let sit for 10 minutes.

After 10 minutes, blend the date mixture until smooth using a food processor or similar device.

In a mixing bowl, combine cooled date puree, butter or baking spread, dark brown sugar, eggs, self-raising flour, black treacle, and vanilla extract.

Mix all ingredients together until smooth, using a stand mixer or electric hand mixer, or by hand with a spatula.

Preheat the oven to 160°C for a fan oven or 180°C for a conventional oven.

Line two 8-inch loose bottom tins with baking paper.

Pour the cake mixture evenly into the prepared tins and bake for 35 to 40 minutes, or until a skewer comes out clean.

Once baked, let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, prepare the sticky toffee sauce by combining dark brown sugar, black treacle, unsalted butter, and double cream in a pan.

Melt the butter over low heat, then bring the mixture to a boil for 1 minute before turning off the heat.

Allow the sticky toffee sauce to cool completely.

Once the cakes and sauce are cool, prepare the buttercream by mixing room temperature block butter with icing sugar until smooth.

Decorate the cooled cakes with the buttercream frosting, adding a drizzle of sticky toffee sauce and optional sprinkles or fudge chunks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens