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Sticky Toffee Bundt Cake

by Ellie Holland • from the video 12 Comfort Foods To Suit Every Mood

Inspired by co.uk

Ingredients

for 6 servings

Cake

  • 1 ¼ cups
    hot water (300 mL)
  • 4 earl grey teabags
  • 2 ¾ cups
    medjool date, pitted (500 g)
  • 1 teaspoon
    ground cinnamon
  • ½ teaspoon
    ground nutmeg
  • ¾ cup
    butter, room temperature (170 g)
  • ¾ cup
    caster sugar (170 g)
  • ¾ cup
    dark brown sugar (170 g)
  • 3 eggs
  • 2 ¾ cups
    self-raising flour (350 g)

Caramel Sauce

  • 1 cup
    butter (250 g)
  • ⅔ cup
    golden caster sugar (125 g)
  • ¾ cup
    dark brown sugar (125 g)
  • ½ cup
    dark rum (100 mL)
  • 1 ¼ cups
    double cream (300 mL)

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Preparation

  1. In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
  2. Let cool and take the teabags out, keeping the water.
  3. Pre-heat the oven to 180°C (350°F).
  4. In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
  5. For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
  6. Next, beat in the eggs one by one, using a metal spoon.
  7. Fold in the flour, followed by the puree.
  8. Pour into a thoroughly greased bundt cake tin and smooth out the top.
  9. Bake in the oven for about 45 minutes, until golden brown and cooked through.
  10. Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
  11. Stir in the rum and double cream.
  12. Bring to the boil and simmer for about 5 minutes.
  13. Pour into a jug and leave to cool.
  14. Once the cake is ready, flip onto a cooling rack.
  15. Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
  16. Pour what’s left of the caramel over the top of the cake.
  17. Enjoy!
 

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