This recipe for Sticky Loaf Cake is from the very well known Jane’s Patisseries
My husband’s all-time favourite dessert is sticky toffee pudding so when I saw this recipe, I thought he’d love it. I was slightly hesitant as he has very high standards when it comes to sticky toffee pudding. He makes an extremely good one himself and if served it as a dessert by family, friends or in a restaurant, it has to reach a very high bar to be deemed acceptable by him.
When I saw the amount of buttercream on the cake along with the sauce, I thought this cake would be one step too sweet for me and looked like it came with a warning for causing a sugar high migraine. However when I tasted it, I was very pleasantly surprised.
The sponge of the cake is so tasty. It has a real depth to it as it uses dates, which I think always produces the best sticky toffee, apologies to those who don’t like dates. The dates are blended into the mixture so there are no lumps, if that helps any dates haters out there.
Instead of being too sweet, I thought that the buttercream icing, actually lifts the cake and combined with the sauce and toffee pieces, it creates a gorgeous tasting, rich sticky toffee wonder.
This cake was also really quite simple to make. Despite there being three elements with the sponge, buttercream and sauce, each part is very easy to make. There are a few more ingredients included than in some of the recipes from Jane’s Pattisserie but please don’t let that put you off as they all combine to give the great sticky toffee flavour. The dark brown sugar can be swapped for light brown if you need to but otherwise stick to the recipe as it’s a great one!
Ingredients for the sticky toffee sponge
200 g Medjool Dates stoned or un-stoned
150 ml boiling water
1 tsp bicarbonate of soda
100 g unsalted butter
3 large eggs
175 g dark brown sugar
200 g self raising flour
1 tsp vanilla extract
100 g black treacle
For the buttercream
- 150 g unsalted butter (left out to soften softened)
- 75 g sticky toffee sauce (below)
- 300 g icing sugar, sifted
For the sticky toffee sauce
- 50 g unsalted butter
- 75 g dark brown sugar
- 1 tbsp black treacle
- 150 ml double cream
- Fudge pieces
- Sticky toffee sauce above
- Anything you wish!
- Pre-heat the oven to 180°/Fan 160°. Grease and line a 2lb loaf tin with grease proof paper.
- If your Medjool Dates have stones, remove the stones and roughly chop the dates into pieces.
- In a bowl place the dates, bicarbonate of soda and the boiling water and leave it to sit for 10 minutes. Then use a food processor to blitz the mixture into a smooth puree.
- Add the unsalted butter and dark brown sugar to an electric food mixer or beat by hand until light and fluffy.
- One at a time, add the eggs to the mixture, beating after each addition.
- Next, add the date mixture, treacle, flour and vanilla extract to the mixture and beat until smooth.
- Pour the mixture into the tin, and bake for 45-50 minutes. Test to see if it is baked by inserting the tip of a sharpe knife into the centre of the cake. If the knife comes out clean then it is ready to be removed from the oven.
- Leave the cake to cool for 10 minutes in the tin, and then turn out onto a wire rack to cool completely.
For the sauce
- Whilst the cake is baking you can make the sauce.
- Put all the ingredients into a small pan, and place over a low heat until the butter has melted and all the ingredients are well combined.
- Bring the sauce mixture to the boil and boil for one minute.
- Remove from the heat and leave the sauce to cool fully, making sure that you stir the sauce occasionally, to avoid a skin forming.
For the buttercream
- Place the slightly softened unsalted butter into a bowl with the icing sugar and beat until fully mixed in.
- Add in the cooled sticky toffee sauce and mix again.
To decorate the cake
- Use a piping bag with a nozzle of your choice to pipe the sticky toffee buttercream onto the cake. Drizzle the cake with some more sticky toffee sauce, and then sprinkle with fudge pieces or decorations of your choice.