Sticky Toffee Loaf Cake
Rich, moist and wonderfully indulgent, this sticky toffee loaf cake is the ultimate comforting bake. Packed with sweet dates and finished with a delicious toffee topping, it’s perfect served slightly warm with a cup of tea for a cosy afternoon treat.
Prep time 20 mins
Bake time 35 mins
Serves 10
Equipment:
Ingredients:
Cake
225g self raising flour
120ml unsalted butter, melted
4 large eggs
2 tbsp golden syrup
2 tbsp treacle
1 teaspoon vanilla extract
125g soft brown sugar
Toffee Sauce
75g butter
100g caster sugar
150ml double cream
Frosting
150ml double cream
250g mascarpone
25g icing sugar
1/2 toffee sauce
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Add the melted butter, sugar, treacle, golden syrup, and vanilla extract to a mixing bowl and mix. Add the eggs, one at a time, then fold in the flour.
3. Pour the batter into loaf tin, previously lined with a greaseproof baking liner, and smooth out the top.
4. Bake for 35 minutes, or until a wooden skewer inserted into the centre comes out clean.
5. Let the cake cool in the tin before transferring it to a wire rack to cool down completely.
6. Make the toffee sauce. Add the sugar and butter to a non-stick frying pan. Let melt over a medium heat without stirring. Remove from the heat and add the double cream, mixing constantly. Return to the heat and let the sauce thicken for a few mins. Leave to cool down completely.
7. Make the frosting. Add the double cream, mascarpone cheese, icing sugar, and half of the toffee sauce to a mixing bowl and mix until well combined.
8. Transfer the frosting to a piping bag fitted with any nozzle of your choice, then decorate the loaf cake.
9. Drizzle with the remaining toffee sauce.
10. Serve and enjoy!