Recipes
Sticky Toffee Cake with Hazelnut Toffee Sauce by Clodagh McKenna
This recipe is from my sister Mairead, she always bakes it when all the family go around to her house and plates are licked clean!Serves: 6
Preparation time: 25 minutes,
Cooking time: 60 minutes
| Ingredients |
|---|
| 100g butter |
| 300g brown sugar |
| 3 eggs |
| 400g self raising flour |
| 1/2 tsp bicarbonate of soda |
| 350g dates |
| 300ml boiling water |
| 30g hazelnuts |
| 600ml cream |
| 250g brown sugar |
| 100g butter |
| Step | Description |
|---|---|
| 1 | Place the dates in a saucepan and cover with boiling water. |
| 2 | Over a low heat simmer for 15 minutes or until the dates are soft. |
| 3 | Drain, transfer to a blender, and blend until smooth. |
| 4 | In a large mixing bowl whisk the butter and sugar, then one by one add the eggs. Add the date mixture, fold in the flour and bicarbonate of soda, and mix well. |
| 5 | Grease a 20cm spring form baking tin and line it with greaseproof paper. Pour in the mixture and bake for 60 minutes at 165ºC. |
| 6 | To make the sauce pour half the cream, brown sugar and butter into a heavy bottomed saucepan and bring to the boil, stirring frequently. |
| 7 | When the sauce reaches a golden colour stir in the remaining cream and half the hazelnuts. |
| 8 | When the sponge is cooked remove from the baking tin to a serving dish. Pour over the hot toffee and hazelnut sauce and sprinkle the remaining hazelnuts on top. |
| 9 | Serve with pouring cream or vanilla ice cream. |
Clodagh’s Top Tip:
You can also make this in small individual moulds for a dinnerparty.