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  • Writer's pictureJessica’s Delicacies

Sticky toffee loaf cake!

Ingredients -


200g self raising flour

150g unsalted butter

100g light brown sugar

100g dark brown sugar

80g treacle

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 -

Piping bag -

2D closed star piping tip -

Millionaires sprinkles -


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Instructions -

  1. Preheat your oven to 165 degrees fan and line a loaf tin with baking paper.

  2. In a bowl beat together the butter and both sugars until light and fluffy.

  3. Add in the eggs and treacle and mix until combined.

  4. 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.

  5. Bake in the oven for 40-45 minutes or until a knife comes out clean when inserted.

  6. Once baked leave aside to cool down and move on to making the toffee sauce.

  7. In a saucepan over a medium heat melt together the butter and both sugars.

  8. 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.

  9. 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.

  10. 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.

  11. If you wish, add some sprinkles (I used ‘Millionaires’ sprinkles).

  12. Serve and enjoy!

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