Gluten-Free Sticky Toffee Cake
Adapted from a recipe by Delia Smith
Adapted from a recipe by Delia Smith
- 110g stoned dates
- 1 tea bag
- 50g pecans, chopped into smallish pieces
- 110g unsalted butter
- 50g treacle
- 175g golden syrup
- 150ml whole milk
- 2 eggs, lightly beaten
- 110g buckwheat flour
- 110g gluten-free flour
- 1 tsp mixed spice
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
Preheat your oven to 150°C and grease an 8” cake tin.
Put your tea bag in a cup of boiling water and leave to stand for 3-5 mins before removing the tea bag. Chop your dates into pieces then stir into the cup of tea. Set aside.
Melt the butter, treacle and golden syrup in a saucepan. Remove from the heat and leave to cool.
Pour the whole milk into the melted ingredients, then add the eggs.
In a large mixing bowl sift together the flours, the spices and the bicarbonate of soda.
Carefully pour the liquid ingredients into the flour, mixing until completely incorporated.
Stir in the pecans to disperse evenly.
Drain the dates and then stir in two thirds of them, also dispersing evenly.
Pour the cake batter into your prepared tin. Place the rest of the dates on top of the batter and just push in until just submerged.
Bake on the lower shelf of the oven for 1 hour. Check halfway through and if the top is getting too browned place some foil over the cake.
Once an inserted skewer comes out clean then remove from the oven. Carefully remove the cake from its tin and leave to cool before slicing in half then frosting.
Put your tea bag in a cup of boiling water and leave to stand for 3-5 mins before removing the tea bag. Chop your dates into pieces then stir into the cup of tea. Set aside.
Melt the butter, treacle and golden syrup in a saucepan. Remove from the heat and leave to cool.
Pour the whole milk into the melted ingredients, then add the eggs.
In a large mixing bowl sift together the flours, the spices and the bicarbonate of soda.
Carefully pour the liquid ingredients into the flour, mixing until completely incorporated.
Stir in the pecans to disperse evenly.
Drain the dates and then stir in two thirds of them, also dispersing evenly.
Pour the cake batter into your prepared tin. Place the rest of the dates on top of the batter and just push in until just submerged.
Bake on the lower shelf of the oven for 1 hour. Check halfway through and if the top is getting too browned place some foil over the cake.
Once an inserted skewer comes out clean then remove from the oven. Carefully remove the cake from its tin and leave to cool before slicing in half then frosting.
Toffee buttercream
- 120ml evaporated milk
- 90g dark brown sugar
- 100g unsalted butter
- 150g unsalted butter, cubed, at room temperature
- 300g icing sugar
Melt together the evaporated milk, sugar and 100g unsalted butter in a saucepan. Simmer for 5 mins, then remove from heat and leave to cool.
Mix together the icing sugar and most of the toffee sauce, reserving some for decorating the top of the cake, until completely combined.
Add the 150g unsalted butter, a cube at a time. Beat together until very light and fluffy.
Frost the bottom layer of the cake, put the second layer on then frost the top. Decorate with the reserved toffee sauce.
Mix together the icing sugar and most of the toffee sauce, reserving some for decorating the top of the cake, until completely combined.
Add the 150g unsalted butter, a cube at a time. Beat together until very light and fluffy.
Frost the bottom layer of the cake, put the second layer on then frost the top. Decorate with the reserved toffee sauce.