Sticky toffee loaf cake!
200g self raising flour
150g unsalted butter
100g light brown sugar
100g dark brown sugar
3 large eggs
A pinch of salt
75g unsalted butter
75g light brown sugar
75g dark brown sugar
150ml double cream
125g unsalted butted
250g icing sugar
50g toffee sauce
Equipment needed -
Loaf tin - https://amzn.to/3rvF1qO
Piping bag - https://amzn.to/2WPVbNB
2D closed star piping tip - https://amzn.to/34N5XbM
Millionaires sprinkles - https://amzn.to/3prCpII
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Preheat your oven to 165 degrees fan and line a loaf tin with baking paper.
In a bowl beat together the butter and both sugars until light and fluffy.
Add in the eggs and treacle and mix until combined.
Fold in the flour and salt until just combined and then pour the cake batter into the loaf tin. Spread out evenly using the back of a spoon.
Bake in the oven for 40-45 minutes or until a knife comes out clean when inserted.
Once baked leave aside to cool down and move on to making the toffee sauce.
In a saucepan over a medium heat melt together the butter and both sugars.
Once completely melted add in the double cream and bring to a simmer. Simmer for a couple of minutes whilst stirring continuously before removing from the heat and leaving to cool down.
To make the buttercream, beat together the butter and icing sugar until soft and supple. Add in the toffee sauce and mix until a smooth consistency is created.
Once the cake has cooled, either pipe (I used a closed 2D star tip) or spread the buttercream onto the loaf cake. Using a spoon drizzle some more toffee sauce on top.
If you wish, add some sprinkles (I used ‘Millionaires’ sprinkles).
Serve and enjoy!