Sticky Toffee Loaf Cake!

by Sheryl

Prep Time: 20 mins | Cook Time: 50 mins | Decorating Time: 30 mins | Total Time: 1 hr 40 mins | Servings: 12 Slices

Everything Sticky Toffee – sponge, frosting, and sauce! This perfectly sweet, delicious, and beautiful loaf cake makes me super excited always!

Ingredients

Sponge:

200 g Medjool Dates
1 tsp Bicarbonate of Soda
150 ml of 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

Sauce:

150 ml Double Cream
1 tbsp Black Treacle
75 g Dark Brown Sugar
50 g Unsalted Butter

Buttercream:

150 g Unsalted Butter
300 g Icing Sugar
75 g Sticky Toffee Sauce

Decoration:

Sprinkles
Fudge Pieces
Sticky Toffee Sauce

How to make Sticky Toffee Loaf Cake

To make the Sponge:

Step 1: Prepare the oven. Preheat it to 180 degrees C or 160 degrees F.

Step 2: Use parchment paper to line a 2lb loaf tin.

Step 3: Remove the stones from the Medjool dates before chopping them up. Place in a bowl with Bicarbonate of Soda and boiling water. Let it rest for about 10 minutes. Then, puree in a blender or food processor until smooth.

Step 4: Place the unsalted butter and dark brown sugar in a bowl. Mix using a hand mixer until light and fluffy.

Step 5: Add in the eggs, a piece at a time, beating every after each addition.

Step 6: Stir in the flour, Treacle, vanilla, and the pureed date mixture until smooth.

Step 7: Transfer the mixture into the prepared tin and bake in the preheated oven for about 45 to 50 minutes.

Step 8: Remove from the oven and allow to cool for at least 10 minutes in the tin before placing on a wire rack to completely cool.

To make the Sauce:

Step 1: In a pan, add all the sauce ingredients. Heating on low until the butter melts and the ingredients are mixed.

Step 2: Let the mixture boil for a minute, then, remove from the heat and set aside to cool completely. Occasionally stirring so the skin will not set.

To make the Buttercream:

Step 1: In a bowl, add the unsalted butter and mix with a hand mixer until supple.

Step 2: Beat in the icing sugar until completely mixed before adding in the cooled sticky toffee sauce. Mix again until incorporated.

To Decorate:

Step 1: Fill a piping bag with the buttercream filling and decorate the cake. Drizzle the cake with some more Sticky Toffee Sauce and sprinkle with your desired sprinkles.

Step 2: Serve and enjoy!

Notes:

Store the cake in the fridge for up to 3 to 4 days. Although the sponge may dry a bit it’ll still be delicious.

Make a homemade Toffee Sauce or buy instead.

Nutrition Facts:

Amount Per Serving: Calories 553 | Fat 26g40% | Saturated Fat 16g100% | Cholesterol 117mg39% | Sodium 141mg6% | Potassium 336mg10% | Carbohydrates 78g26% | Fiber 2g8% | Sugar 63g70% | Protein 4g8% | Vitamin A 900IU18% | Vitamin C 1mg1% | Calcium 72mg7% | Iron 1mg6%

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