Ingredients
For the Sponge
- 200 g Medjool Dates
- 1 tsp Bicarbonate of Soda
- 150 ml Boiling Water
- 100 g Unsalted Butter
- 175 g Dark Brown Sugar
- 3 Medium Eggs
- 200 g Self Raising Flour
- 100 g Black Treacle
- 1 tsp Vanilla Extract
For the Sauce
- 150 ml Double Cream
- 1 tbsp Black Treacle
- 75 g Dark Brown Sugar
- 50 g Unsalted Butter
For the Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 75 g Sticky Toffee Sauce (above)
Decoration
- Sprinkles
- Fudge Pieces
- Sticky Toffee Sauce (above)
- nstructions
For the Sponge
- Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with parchment paper!
- De-stone your Medjool Dates, and chop up.
- Add them to a bowl, along with the Bicarbonate of Soda and the Boiling Water and leave to sit for 10 minutes. Once sat, blitz the mixture into a puree with a food processor, or blender till smooth!
- Add your Unsalted Butter to a bowl, along with the Dark Brown Sugar and use your Breville HeatSoft™ hand mixer to mix to a light and fluffy mixture!
- Add the Eggs into the mixture one at a time, and beat in each time.
- Add in the Flour, Treacle, Vanilla and Pureed Date mixture and beat again till smooth!
- Pour the mixture into the tin, and bake the cake in the oven for 45-50 minutes, or until baked through!
- Once baked, leave the cake to cool for 10 minutes in the tin, and then leave to cool fully on a wire rack.
