Sticky Toffee Traybake Cake (Print Version)
# Ingredients:
→ Cake
01 -
200 grams Dates
02 -
1 tsp Bicarbonate Soda
03 -
170 ml Hot water
04 -
65 grams Treacle
05 -
250 grams Self-raising Flour
06 -
115 grams Unsalted Butter
07 -
200 grams Dark Brown Sugar
08 -
3 Small Eggs or 2 Large Eggs
09 -
1 tsp Vanilla Extract
10 -
½ tsp Salt
11 -
½ tsp Ground Cinnamon
12 -
½ tsp Ground Ginger
13 -
75 grams Chopped Pecans
→ Buttercream
14 -
150 grams Unsalted Butter
15 -
300 grams Icing Sugar
16 -
1 tsp Vanilla Extract
17 -
4 tbsp Caramel (plus extra for drizzle)
→ Caramelised Pecans
18 -
100 grams Pecans
19 -
60 grams Light Brown Sugar
20 -
¼ tsp Cinnamon
21 -
30 grams Maple Syrup
# Instructions:
01 -
Preheat your oven to 180C/160C Fan. Grease and line a 9x9 square tray. Add dates, bicarbonate soda, and hot water to a bowl. Soak for 10-15 minutes, then blend the mixture in a food processor, keeping the water. In a mixing bowl, cream butter and sugar until pale and fluffy. Whisk in vanilla extract. Add eggs one at a time, mixing until combined. Incorporate the blended date mixture and treacle. Gently fold in flour, salt, spices, and chopped pecans.
02 -
Pour the batter into the lined tray and smooth until even. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the tray.
03 -
In a medium pot over medium heat, combine light brown sugar and maple syrup. Stir until the sugar dissolves and boil for about 1 minute. Remove from heat and mix in the pecans. Spread the coated pecans onto a parchment-lined tray and separate them for cooling.
04 -
In a mixing bowl, use an electric whisk to whip unsalted butter until pale and fluffy, about 5 minutes. Add icing sugar in 3 batches, mixing until smooth after each addition. Stir in vanilla extract and caramel until the buttercream is silky. Add a pinch of salt if desired.
05 -
Remove the cooled cake from the tin and place on a serving dish. Spread buttercream onto the cake using a spatula and smooth with a palette knife. Drizzle extra caramel over the top and garnish with caramelised pecans and mini fudge pieces, if desired. Slice into servings and enjoy.
# Notes:
01 -
Store cake in an airtight container at room temperature for up to 3 days.
02 -
Golden syrup can substitute treacle if unavailable.
03 -
You can use shop-bought caramel for convenience.