Toffee Cake Recipe Cake Decorating and Baking Tutorial

1. Ensure that all the ingredients are at room temperature.
2. Line the sides and base of the cake tin.
3. Preheat oven the 160C (fan).

Date mixture

1. Soak the dates in the cold tea for 24 hours (optional but the flavour is better).
2. Place dates and tea in a pan and bring to the boil.
3. Cook on a high heat for approx. 10 minutes till the mixture goes soft and ‘gloopy’.
4. Remove from the heat and thoroughly mix in bicarbonate of soda.
5. Set aside and leave to go completely cold.

Cake

1. Cream the butter and sugar till soft, light and fluffy.
2. Break the eggs into a measuring jug and lightly beat together.
3. Gently pour eggs into the mixture and beat well.
4. Add the vanilla extract and beat well.
5. Fold in the cold dates mixture till just combined and no more.
6. Fold in the sifted flour till just combined and no more.
7. Pour the mixture into the cake tin, place in oven and bake for 40 – 50 minutes depending on your oven. Do not open
the oven door before then.
8. To test that the cake is baked, insert a skewer or cocktail stick into the centre of the cake. If it comes out clean, the
cake is baked.
9. Remove the cake from the oven and leave in the tin to cool for 30 minutes.
10. Turn the cake out onto a wire cooling tray and leave to go cold.
11. Wrap in cling film and place in the fridge for 24 hours till ready to use.

Note.

This cake can be served hot with a warm toffee sauce of your choice. If you prefer to eat it cold, spread some buttercream
over the top and drizzle on your own cold caramel or toffee sauce. Yummy!