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Caramel Sticky Toffee Cake

An indulgent sticky toffee cake enriched with dates, figs, and prunes, layered with homemade toffee sauce and spun sugar.

BakingDessertGourmetCakeSticky Toffee
Estimated Nutrition
Calories
785.1
kcal / serving
7850.5 kcal total
Carbs
98.6g
per serving
985.6 g total
Fat
42g
per serving
420.4 g total
Protein
6.1g
per serving
61.2 g total
Cook Time
90
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Self-Raising Flour
for coating fruit
200
g
Light Muscovado Sugar
250
g
Self-Raising Flour
for batter
1
tsp
Baking Powder
400
g
Caster Sugar
for decoration
50
g
Liquid Glucose
for decoration
CondimentsSauces
270
g
Date Syrup
Dairy
250
g
Unsalted Butter
for batter
4
piece
Eggs
large free-range
135
g
Unsalted Butter
for toffee sauce
400
ml
Double Cream
Fruits
250
g
Medjool Dates
pitted and chopped
115
g
Dried Figs
chopped
100
g
Prunes
chopped
1.5
piece
Lemon Juice
freshly squeezed
3
piece
Lemon Zest
finely grated
1
piece
Orange Zest
finely grated
Other
1
handful
Edible Flowers
to decorate

Method

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