My first encounter with toffee pudding was in the UK, a cherished memory of my dearest friend gifting it to me from @marksandspencerfood . From the very first bite, I was instantly captivated by its luscious texture and the divine toffee goodness it offered. Today, I’m excited to share a delightful recipe for a one-bowl toffee cake that sits somewhere between a pudding and a sponge cake. It’s a culinary masterpiece - moist, decadent, and brimming with that irresistible toffee richness.
The complete recipe can be found below, and I’d be thrilled to hear about your experience if you decide to give it a try. Your feedback means the world to me! Enjoy every bite, and with lots of love, happy baking 🧡
Toffee Cake
Prep time: 30 minutes
Rest time: 2 hours
Bake time: 50 minutes
Cook time: 10 minutes
Total time: 3 hours, 30 minutes
Servings: 8
Ingredients:
Date mixture for the sponge:
130g pitted dates
1tsp baking soda
140g warm milk
Sponge Mixture:
2 eggs
140g dark brown sugar
1 tsp vanilla extract
1 tsp cardamom
1/2 tsp cinnamon
240g flour
1 tsp baking powder
1 tsp cornstarch
75 ml vegetable oil
Toffee sauce for the soak:
3/4 brown sugar
2 tbsp butter
1/2 cup heavy cream
1 tsp salt
1 tsp vanilla extract
Directions:
1. Preheat the oven at 325F, prepare the loaf tin with parchment paper, make sure the sides of the parchment paper stick out for easy pull out. Keep aside.
2. In a blender add the dates, warm milk and baking soda. Blend until it becomes a fine paste.
3. In a medium sized bowl add all the ingredients needed for the sponge mixture plus the prepared date mixture. Mix it all up on medium speed using a hand blender or a whisk until a homogenous mixture forms.
4. Pour the mixture into a prepared loaf tin. Bake for 50 minutes or until when you insert a wooden skewer it comes out clean.
5. While the loaf if baking, prepare the toffee sauce : In a bowl add brown sugar, butter, heavy cream, salt and vanilla extract. Cook on medium until it slightly thickens and the sugar has dissolved coming to a homogenous mixture.
6. Pour the toffee sauce onto the cake and let it cool. For the toffee sauce to soak more, using a wooden skewer poke holes into the sponge and then pour over.
7. Remove from the pan by sliding out the two sides of the parchment paper. Slice and enjoy with some more toffee sauce and a scoop of vanilla ice-cream.
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