Sticky Toffee & Walnut Cake
Rich and gooey sticky toffee pudding in cake form! Who could resist?
20 minutes prep, 50-55 minutes cook
Serves 8-10
Ingredients
200g pitted dates, chopped
1 tsp bicarbonate of soda
125g butter, softened
200g dark brown soft sugar
4 medium eggs
250g self raising flour
75g California Walnuts, finely chopped
For the toffee & walnut sauce:
100ml double cream
75g dark brown soft sugar
50g butter
50g California Walnuts, chopped
Method
Preheat the oven to 180oC, gas mark 4. Grease and base line a 21cm cake tin.
Place the dates and bicarbonate of soda in a bowl with 150ml boiling water and leave for 10 minutes. Blitz with a stick blender until smooth.
Meanwhile, whisk the butter and sugar together until pale and fluffy, whisk in the eggs, 1 at a time. Stir in the date mixture followed by the flour and then the walnuts. Spoon into the prepared tin and bake for 50-55 minutes until a skewer comes out clean. Allow to cool slightly before removing from then tin.
Place all the toffee and walnut sauce ingredients in a small saucepan and cook until bubbling and the butter has melted, allow to cool before spooning over the cake, allowing some to drizzle down the sides.
This will keep for 2-3 days, great served warm with ice cream.
More recipes to try
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Serves 8
20 minutes plus chilling time
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Serves 6-8
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