As you were probably aware, last weekend was Valentines Day, and my boyfriend and I thought it’d be nice to do some baking. After his obsession with the Toffee cake in the Student Union Bridge (one of the cafes on campus), we decided we’d have a go and make our own.
The first thing to say, is we took a recipe from Great British Chefs, and then altered it. This was purely because we realised we didn’t have dates, and we couldn’t be bothered to either buy some or find another recipe… so this one is very similar, just slightly different.
It turned out great! It was sweet but not sickly, and a nice, dense cake. (yeah, if you don’t like dense cakes, this one might not be for you.. or we may have just not made it properly…). It tastes amazing just after you make it, and I loved to heat it up so the butter icing melted and formed a sort of sauce. It’s my guilty pleasure.
However it has to be said, this cake doesn’t have the best shelf life. You need to eat it really within the day, so it only really works if there’s going to be a lot of you, or one very hungry person…
Sticky Toffee Cake
- 250 g of light muscovado sugar
- 2 tbsp of golden syrup
- 4 large eggs
- 200g of unsalted butter, melted
- a generous splash of vanilla extract
- 350g of self-raising flour
- 2 tsp of bicarbonate of soda
- pinch of salt
Sticky Toffee Sauce
- 150g muscovado sugar
- 30g of butter
- 2 tbsp of golden syrup
- a generous splash of vanilla essence
- 125 ml of double cream
- 200g of unsalted butter, soft
- 350g of icing sugar
- dash of milk
- Preheat the oven to 180ºC. Remove the 200g of unsalted butter for the butter cream from the fridge to soften.
- First to make the cake! (Fairly essential). Whisk the eggs, sugar and syrup together in a bowl until pale and fluffy. This takes a while, so bare with.
- Gradually whisk in the melted butter.
- Sift all the dry ingredients together with a spoon. Be careful not to knock the air out of the mixture
- Place into a tin and place it into the oven for around 35-40 minutes, or until a skewer comes out clean. (you can use a knife/fork if you don’t have a skewer, just be careful not to cut the cake in half!)
- About 10 minutes before the cake is due to be finished start making the toffee sauce! (This is the tastiest part). Place all the ingredients, except for the cream, into a saucepan and stir over a gentle heat until all the sugar has dissolved. Bring to a boil. Then stir in the cream.
- Remove the cake from the oven (this step is obvious.. but yeah, this is when you do it), and place of a cooling rack.
- Prick the top of the cake with a skewer/cocktail stick/fork before drizzling generous amounts of the toffee sauce. But save some (about 1/3) for the butter cream.
- Leave cakes to cool completely.
- To make the buttercream, whisk the butter until creamy. Add only half of the icing sugar and whisk. This stops you and your kitchen and anything/one else near you being coated in a very sweet white cloud. Then add the other half of the sugar.
- Add the rest of the toffee sauce to the buttercream. Leave just a couple of spoons’ worth to drizzle over the top. Whisk this all in. If your buttercream is too stiff (mine was), then whisk in a little milk.
- Right, depending whether you made two layers or only one, you can either apply all the buttercream on the top, or create a sandwich first, and then layer it on top.
- Drizzle over the rest of the toffee sauce.
I absolutely love baking! I find it a really nice way to unwind, it also creates some great photos! Much to my boyfriends disapproval.
What have you baked recently?