This sticky toffee pudding cake recipe is a firm favourite in my house, it’s perfect for birthdays or a special celebration and really has the wow factor. I decorate mine with chunks of Crunchie bars, pecan nuts and some edible glitter but you can top yours off with anything you fancy.
– 320g pitted dates, chopped
– 320ml boiling water
– 160g unsalted butter
– 300g soft light brown sugar
– 4 large free range eggs
– 360g flour
– 2 tsp bicarbonate of soda
– 1 tsp baking powder
– A pinch of salt
– 2 tsp of vanilla extract
– 240g unsalted butter
– 750g icing Sugar
– 75ml milk
– 150g Dulce de Leche(tinned Caramel)
– Crunchie bars
– Pecan nuts
– Edible glitter
1. Boil the kettle. Pop the chopped dates in a large bowl and pour the boiling water over them. Leave to soak for 20mins.
2. Preheat the oven to 180°C. Grease and line three 9 inch cake tins.
3. Cream together the butter and sugar until pale and fluffy, I use a freestanding mixer with a paddle attachment for this but it can be done with a handheld or by hand with a wooden spoon and a powerful arm.
4. Crack the eggs in and mix one at a time, add in a little of the flour to prevent curdling.
5. Sift the remaining dry ingredients together; flour, bicarbonate of soda, baking powder and salt. Add these to the batter in two stages and mix on a low speed until incorporated. Avoid over mixing as this will leave you with a dense stodgy cake.
6. Add the vanilla essence to the dates and mix all of this in with the cake mixture.
7. Pour the batter into the prepared cake tins, pop into the oven and bake for 25-30mins, or until a skewer comes out clean.
8. Remove from oven and leave tins to cool.
9. While you wait get working on the buttercream. Beat the unsalted butter in a mixer with a paddle attachment for 3-4 mins to make it fluffy and incorporate some air.
10. Sift in the Icing sugar and then beat these together until they combine and become a thick mess.
11. Add in the milk and beat until the frosting becomes smooth and fluffy. Then add in the dulce de leche, beat until the caramel is well mixed in with the frosting.
12. Remove the Cakes from their tins when they are cool. Spread a layer of buttercream on one, add in chopped pieces of crunchie bars if using, top with the next layer of cake and repeat.
13. Using the rest of the frosting and a palette knife(if you don’t have a palette knife a spatula or butter knife will do) cover the sides and top of the cake.
14. Decorate! You can use fresh fruit, nuts, petals etc to decorate the cake however you wish!
To view a video of this recipe, visit www.rte.ie/player
Eva Lawes grew up baking; biscuits, brownies, pies, cakes, you name it. As life went on, Eva experienced dark days, but found she could bake herself happy and by sharing the things she baked she made other people happy too! It was the opposite of a vicious circle, it was a Delicious Circle.
Eva began baking as Delicious Circle in 2015, creating custom cakes using fresh flowers, fruits, nuts to make tasty treats that look as good on the outside as they taste on the inside. In 2016 she became the first baker to have her recipes featured on Food Bites on the RTE Player. www.deliciouscircle.ie