Sticky Toffee Loaf Cake With Fudge Icing Recipes

STICKY TOFFEE LOAF CAKE!

Steps:

• 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 until 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.
• 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!
• 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 until fully mixed in!
• Add in the cooled sticky toffee sauce and mix again until delicious and perfect.
• 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!!

STICKY TOFFEE LOAF CAKE

Steps:

• In a large pot add the butter and brown sugar. Whisk constantly over medium heat for 3-4 minutes. Add one tablespoon of cream at a time.
• Whisk each tablespoon of cream until its fully combined then add the next. Let the mixture come to a roaring boil for 2-3 minutes. Let the sauce sit in the pot and thicken while you prepare the rest of the cake.
• In a large heatproof bowl add the dates and hot water, let sit for 10 minutes. Prepare a 9X5 inch loaf pan and grease the whole pan, preheat the oven to 350F/180C. While the dates soak prepare the rest of the ingredients.
• In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy. Add the eggs one at a time, making sure to combine after each addition.
• In a small bowl whisk together the flour, baking powder, and salt.
• In a food processor add the dates and liquid add baking soda and pulse 8-10 times until the mixture has broken down mostly- there will still be chunks that's what you want. Mix the vanilla into the date mixuture.
• Gently fold half of the dry ingredients into the wet mixture. Add half of the date mixture then the rest of the dry ingredients and the date mixture again. Pour half of the batter into the prepared pan then spoon 5-6 teaspoons of the sticky toffee sauce on top and use a butter knife to swirl the sauce into the batter. Top with the remaining batter and add another 5-6 teaspoons of toffee sauce and swirl again.
• Bake for 45-55 minutes, until the cake is done. Lightly press the cake in the center if it bounces back the cake is done, or press a toothpick into the center and look for no wet batter, moist crumbs are okay. Let the cake cool on a wire rack.
• After at least 30 minutes invert the cake on to a wire rack to cool completley. Reheat the remaining sticky toffee sauce just for a second to loosen it, and use the remaining sauce to drizzle on top of the cake. Store leftovers in the fridge for up to 5 days.

STICKY TOFFEE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

STICKY TOFFEE BANOFFEE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
• Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.