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Donal Skehan
Sticky Toffee Cake with Salted Caramel Glaze | DonalSkehan.com
  • desserts-baking

Sticky Toffee Cake with Salted Caramel Glaze

December 17

This is a crowd favourite with its moist cake, mascarpone filling and addictive salted caramel icing! The dates can be replaced with figs here to give a different flavour if liked.

  • time 50mins
  • serves Serves 12
Method
  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. 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. 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. 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. 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. 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. In a small bowl, mix together the mascarpone, vanilla and icing sugar until smooth.
  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.

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Ingredients

For the sticky toffee cake: 

7 oz  pitted medjool dates, roughly chopped

1 tsp bicarbonate of soda

7 oz butter

1 cup light brown muscavado sugar

3 large free range eggs

1 tsp vanilla extract

2 cups plain flour

1 tsp baking powder

For the salted caramel icing:

1 cup light brown muscavado sugar

1 cup or 8 oz butter

⅓ cup or 2.5 oz double cream

3 ⅔ cups icing sugar

1 heaped tsp sea salt

To serve: 

1 ⅛ cup or 8oz Mascarpone

2 tsp vanilla bean paste

¼ cup icing sugar, sifted

Reserved salted caramel sauce

Edible gold stars

For the sticky toffee cake: 

200g pitted medjool dates, roughly chopped

1 tsp bicarbonate of soda

200g butter

200g light brown muscavado sugar

3 large free range eggs

1 tsp vanilla extract

200g plain flour

1 tsp baking powder

For the salted caramel icing:

200g light brown muscavado sugar

225g butter

75ml double cream

450g icing sugar

1 heaped tsp sea salt

To serve: 

250g Mascarpone

2 tsp vanilla bean paste

25g icing sugar, sifted

Reserved salted caramel sauce

Edible gold stars

You'll Need

Blender

Freestanding mixer

2 x 20cm round springform tins

4.1
(43)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan