Aunty Rachel's Sticky Toffee Cake
Alison Owens
Auntie Rachel’s Sticky Toffee Cake
This recipe is from Mel’s Auntie Rachel who is a fabulous baker and can make the most wonderful cakes.
Cake
• 230ml Medjool Dates
• 300ml Boiling water
• 175g Light Soft Brown Sugar
• 115g Butter • 1 tsp Vanilla extract
• 2 Eggs • 175g self raising flour
• 1 tsp Bicarb
Icing
• 9 Tblspn Double Cream
• 120g Light Soft brown Sugar
• 35g Butter
• 75g Icing Sugar
Stone the dates and snip into pieces. Pop into a bowl and pour over the boiling water. Leave to soak for 30 mins.
Beat butter, sugar and vanilla together, until soft. Beat in the eggs
Mash the dates with a fork, fold into the butter and egg mixture.
Fold in the flour and mix well. The mixture will be very runny.
Bake in a lined 11 x 7 inch pan @160 C for 25 minutes, then cover and return to the oven for a further 10-15 minutes until cooked through.
To make the icing gently warm cream, sugar and butter in a pan, without stirring until sugar has dissolved.
Cool, then beat in icing sugar and spread over the cool cake.
Download Aunty Rachel’s Sticky Toffee Cake recipe here