Ingredients
For the Sponge
200 g Medjool Dates
1 tsp 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 tsp Vanilla Extract
For the Sauce
150 ml Double Cream
1 tbsp 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)
Instructions
For the Sponge
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 till 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.
For the Sauce
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!
For the Buttercream
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 till fully mixed in!
Add in the cooled sticky toffee sauce and mix again, till delicious and perfect.
For the Decoration
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!!
Notes
This post is sponsored by Breville.
You can buy the Breville HeatSoft™ hand mixer online, and from some major retailers.
This cake will last in for 3-4 days once made! If you store it in the fridge, the sponge may dry out a little, but it’ll still be damn tasty!
You can buy some Toffee Sauce to use instead, but I always think the homemade kind is better!
I used a 2d Closed Star Piping tip for the decoration, and I recommend using this loaf cake tin for the cake!
Sometimes loaf cakes can take a smidge longer to bake in some ovens as they’re similar to Bundt Cakes… but it’ll be fine!
