Sticky Toffee Cake with Salted Caramel Glaze

Method

1. 1. Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line 2 x 20cm springform cake tins with parchment paper.
2. 2. Place the dates and 300ml water in a pan and place over a medium high heat. Bring to the boil and simmer for 20 minutes until the liquid has reduced by half and dates have softened. Allow to cool slightly. Blitz until smooth and stir through the bicarbonate of soda.
3. 3. Cream together the butter and sugar in a stand alone mixer until light and pale. Add the eggs, one at a time, mixing after each addition until they’re incorporated followed by the date mixture and vanilla.
4. 4. Fold the flour and baking powder into the mix. Pour into the prepared tins and bake for 35-40 minutes or until firm and slightly springy to the touch. Allow to cool in tins for 10 minutes then transfer to cooling rack to cool completely.
5. 5. For the topping, put the brown sugar and butter in a small saucepan over a medium heat, stirring until the sugar is dissolved. Remove from the heat and add the cream, stir through and allow to cool. Once cooled, stir in sea salt. Set aside 1/4 of the caramel for garnishing.
6. 6. Transfer the rest of the caramel to a stand alone mixer with a whisk attachment and add the icing sugar. Whisk for 6-8 minutes or until smooth.
7. 7. In a small bowl, mix together the mascarpone, vanilla and icing sugar until smooth.
8. 8. Once the cakes have cooled, spread the mascarpone mix evenly over one half along with a portion of the salted caramel icing. Top with the other sponge. Dollop the rest of the icing on top spreading down the sides to create an even coating around the cake. Using the remaining caramel, spread over the top of the cake and decorate with gold stars.

• Desserts & Baking
• Christmas

Ingredients

• US
• METRIC

You'll Need