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This recipe makes 1 x 2lb loaf cake
Our sticky toffee cake is delicious enjoyed at room temperature. However, if you warm it, it’s outrageous!
We like to serve our sticky toffee cake with warm salted caramel sauce and with some thick double cream poured over!
Your kit contains:
FOR THE CAKEIn a pre-mixed box:- Aprés flour blend- Baking powder- Pink Himalayan salt
Dates & Bicarbonate of sodaCoconut sugarFlour & baking parchment to line your tin
FOR THE SAUCE
Coconut sugar and Pink Himalayan salt
You will need:
FOR THE CAKE2 Eggs130g Butter (we use goats butterbut you can use any butter / spreadof your choice)
FOR THE SAUCE130g Butter (we use goats butterbut you can use any butter / spreadof your choice)300ml Double cream
EQUIPMENT YOU'LL NEED:
a medium saucepana bowla wooden spoona whiska stick blender or potato mashera 2lb loaf tin (or oven proof wok, ora round tin of a similar 2lb volume)a baking tray big enough for the tin
Ingredients in your kit: chopped dates, our organic & certified gluten-free flour blend (shipton mill stone-ground brown rice flour, white rice flour, tapioca flour, potato flour, xanthan gum, cornflour*), coconut sugar, certified gluten-free baking powder, certified gluten-free bicarbonate of soda, Pink Himalayan salt. salted caramel sauce (coconut sugar *gluten-free but not certified. For allergens, see ingredients listed in bold. Entirely Gluten Free. Vegetarian Friendly