Prep Time: 20 mins | Cook Time: 50 mins | Decoration Time: 30 mins | Total Time: 1 hr 40 mins | Yield: 12 Slices
I love how simple this recipe is! You don’t need things that are fancy to make such a delicious cake! Oh, man, you have to bite your teeth into this delicious cake! Try this recipe now and prepare to fall in love! Have a great one, friends. Enjoy!
Ingredients:
For the Sponge
200 g Medjool Dates
1 teaspoon 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 teaspoon Vanilla Extract
For the Sauce
150 ml Double Cream
1 tablespoon 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)
Directions:
To Make the Sponge:
Prepare the oven and preheat to 160 degrees C.
Line with parchment paper a 2-pound loaf tin.
Prepare the Dates by removing the stone and slicing it into small cuts.
Add the slices of Dates into a mixing bowl.
Add boiling water and Bicarbonate Soda, then let it sit for about 10 minutes.
Transfer the mixture into a food processor, then pulse until the texture becomes smooth.
In a mixing bowl, add butter and brown sugar. Beat until well mixed.
Add eggs gradually and beat every addition.
Add flour, pureed Date, and vanilla. Beat until well blended.
Transfer the mixture into the prepared tin and spread it evenly.
Place it inside the preheated oven and bake for about 50 minutes or until done.
Remove from the oven and allow it to cool completely at room temperature.
To Make the Sauce:
Place a pan on the stove and turn the heat to low.
Add all the ingredients for the sauce and stir until well combined.
Allow the mixture to boil for about a minute.
Remove the pan from the heat and allow the sauce to cool at room temperature. Make sure to stir from time to time.
To Make the Buttercream:
In a mixing bowl, add the unsalted butter. Beat until smooth.
Add the icing sugar and beat until well blended.
Add the toffee sauce and stir until well mixed.
To Decorate:
Pipe the buttercream over the cooled cake.
Drizzle more toffee sauce on top and add your preferred sprinkles.
Serve and enjoy!
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