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Victoria suggests an alternative to the New Year detox with an amazing cake to brighten up a wintry afternoon. Based on the perfect British winter dessert – the sticky toffee pudding – why not indulge in a sticky toffee cake?
Preheat the oven to 180°C/gas mark 4. Grease and line two 9-inch sandwich tins
2
To make the cake, place the dates in a saucepan with the tea and bring to the boil, then turn the heat down and leave to simmer for 5 minutes. You can, if you wish, blitz the dates and tea in a blender at this stage, for a smoother texture to your final cake, but it’s by no means essential
3
Whisk the eggs, sugars and syrup together until pale and fluffy. Gradually whisk in the melted butter. Fold in the dates and vanilla. Sift all the dry ingredients over the top of the wet and fold together with a large metal spoon. Be careful not to knock the air out of the mixture
4
Divide between the two tins and pop into the oven for around 35-40 minutes, or until an inserted skewer comes out clean
5
While the cake is baking, make the toffee sauce. Place all the ingredients, except for the cream, into a saucepan and stir over a gentle heat until all the sugar has dissolved. Bring to a rolling boil, before stirring in the cream
6
Prick the tops of your baked cakes all over with a skewer or cocktail stick before drizzling a generous amount of the toffee sauce over each cake (saving half for the buttercream). Leave the cakes to cool completely in their tins on top of a cooling rack, before turning out
7
To make the buttercream,
Simply whisk the butter until creamy and sift over and whisk in half of the icing sugar, before doing the same again with the second half (this stops it flying out of your bowl and covering your kitchen in icing sugar)
8
Add the rest of the cold toffee sauce, reserving a couple of spoons’ worth to drizzle over the top, and whisk in. If the buttercream is too stiff, whisk in a little milk to slacken it slightly
9
Sandwich the cakes together with half of the buttercream and spread the remaining on the top, before drizzling over the reserved toffee sauce
Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.