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Sticky Toffee Pudding Cake

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Ingredients

Adjust Servings:
For the Cake
1 1/2 cups chopped pitted dates (9 ounces)
1 1/2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp kosher salt
For the Sauce
1 stick unsalted butter, cubed
1 1/4 cups dark brown sugar
2 tsp brandy
1/2 cup heavy cream
1 tsp pure vanilla extract
1 tsp pure vanilla extract

Nutritional information

3358
calories
682 g
carbohydrates
33.58 g
protein
64.78 g
fat
2473 mg
sodium
510 mg
cholesterol

Sticky Toffee Pudding Cake

Features:
  • Veg
Cuisine:
    • 30 mins
    • Serves 4
    • Easy

    Ingredients

    • For the Cake

    • For the Sauce

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    A British classic dessert, this sticky toffee pudding cake is a tender cake topped with the silkiest toffee sauce. It is usually made with dates and topped with a spoonful of cream at the end, making it just the perfect dessert.

    This truly delectable, sweet cake recipe makes a 10-inch cake for you and your family to enjoy.

    Health Benefits

    Cake:

    • Is rich in carbohydrates, fiber, and protein
    • Boosts serotonin and endorphins, which can put you in a happy mood
    • Improves metabolism and makes you slimmer if you have just a piece in the morning
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    How to make Sticky Toffee Pudding Cake

    Making the Cake:

    • Preheat the oven to 350°
    • Use a nonstick spray to coat a 10-inch round cake pan. Line with parchment paper to keep the cake safe from burns.
    • Add the dates to a saucepan and cover with water. Bring it to a boil.
    • Take the saucepan off the heat and add the baking soda. Whisk until it foams up and set aside to cool.
    • Sift the flour, baking powder and salt into a medium bowl to remove any lumps. Set aside.
    • Beat the butter with a mixer while adding the granulated sugar, until it is fluffy and light. This will take about 2 minutes at medium speed.
    • Slowly add the eggs to prevent them from spraying everywhere. Add the vanilla essence as well.
    • Add the dry ingredients in batches to incorporate it properly using the mixer. Use a scraping spoon to fold the date mix into the batter and to aerate it before pouring in the prepared pan.
    • Bake for about 35 to 40 minutes. Check if it’s baked all the way through using a toothpick (if it comes out clean, it means the cake is evenly cooked).
    • Let the cake cool on the side.

    For the toffee sauce:

    • While the cake is cooling, begin preparation for the sauce.
    • Add the brown sugar, heavy cream and butter to a medium saucepan.
    • Bring it to a boil over a medium heat and keep whisking until all the sugar has dissolved.
    • Let the mix simmer on low heat for around 2 minutes but keep whisking.
    • Add the brandy, vanilla, and salt after taking the mixture off the heat.
    • Keep warm until ready to serve.

    Completing the Dessert:

    • Turn the cake onto a rack and peel the parchment off.
    • Return the cake top-side down to the pan. Be careful not to break it.
    • Poke 15 to 20 holes in the cake with a skewer and pour half the toffee sauce over the cake.
    • Let it soak for 5 minutes until the sauce is properly absorbed.
    • Invert onto a serving platter and poke another 15 holes into the cake. Pour the rest of the toffee sauce.

    To serve:

    Serve warm and fresh cream or vanilla ice cream. Enjoy!

    Trivia

    1. Cake is derived from the Norse word ‘kaka’.
    2. The concept of cake was first invented by the Romans in the 8th
    3. The world record for the tallest cake is 108 feet.
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