Tuesday, June 2, 2020



Caramel is a flavor I don't usually cook with, and I love making breads right now!


For the Sponge
  • 3 Medium Eggs
  • 100 g Black Treacle
  • 200 g Medjool Dates
  • 150 ml Boiling Water
  • 1 tsp Vanilla Extract
  • 100 g Unsalted Butter
  • 200 g Self Raising Flour
  • 175 g Dark Brown Sugar
  • 1 tsp Bicarbonate of Soda

For the Sauce
  • 1 tbsp Black Treacle
  • 50 g Unsalted Butter
  • 150 ml Double Cream
  • 75 g Dark Brown Sugar

For the Buttercream
  • 300 g Icing Sugar
  • 150 g Unsalted Butter
  • 75 g Sticky Toffee Sauce 

  • Fudge Pieces
  • Sprinkles
  • Sticky Toffee Sauce 


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 your cake!