I’m not nesting, but the domestic urges are strong. I can’t get enough of baking. This is my third cake of the week. Wild weekenders have been usurped by molasses and baking powder.
Most of the experiments stem from food-based curiosity. How *do* they make sticky toffee pudding, I wondered. But I didn’t want a pudding, I wanted a cake so I hereby present to you sticky toffee cake, largely cos this little fellow likes cake and I am a sucker for him.
Here’s the recipe (courtesy of the English kitchen). Fiendishly sugary but oh so good.
*Sticky Toffee Cake*
Makes 18 serving
8 ounces dried dates
300ml of water
1 tsp bicarbonate of soda
6 ounces soft light brown sugar
4 ounces butter, room temperature
1 tsp vanilla
2 eggs, beaten
6 ounces self raising flour
For the icing:
6 TBS double cream
3 ounces soft light brown sugar
1 ounce butter
1 ounce icing sugar, sifted
Preheat the oven to 180*C/350*F. Butter and base line a shallow 11 by 7 inch baking tin. Set aside.
Cut each date into 3 or 4 pices. Place in a saucepan along with the water. Bring to the boil, and then boil uncovered, for about 10 minutes, until all the water is absorbed and the dates have softened. Remove from the heat. Stir in the bicarbonate of soda and set aside to cool.
Cream together the butter and brown sugar. Stir in the vanilla. Gradually beat in the eggs and then fold in the cooled date mixture. Stir in the flour.
Spoon the batter into the prepared pan. Smooth the surface. Bake for 35 minutes, until risen and just set. Remove from the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool.
For the icing, gently heat the cream, sugar and butter together in a small pan until the sugar is dissolved. Bring to the boil and then cook, uncovered for 4 minutes, until golden. Do not stir. Leave to cool. When cold, beat in the icing sugar until smooth. Using the back of a wet spoon, spread it over the cake. Leave to set before cutting into 18 rectangles.