A delicious moist and sticky toffee cake with caramel buttercream and toffee topping.
3 1/2 cups of plain (all purpose) flour with 1 tbsp baking powder OR 3 1/2 cups self raising flour with 2 tsps baking powder.
1 tsp bicarbonate of soda (baking soda).
1/2 tsp salt.
1/2 tsp mixed spice (allspice).
1/2 cup rapeseed (canola) oil.
1/2 cup melted butter.
1/3 cup honey.
3/4 cup golden syrup.
2 tbsps treacle
3/4 cup dark muscovado sugar.
1 tsp vanilla.
1 cup cool tea/coffee (I mixed both).
1/4 cup dissarono (amaretto).
3 tsp sour cream.
10 drops of honeycomb flavour (optional).
Treats toffee sauce.
Preheat oven to 170C (fan)
Top tip: weigh your mixing bowl before you begin to make it easy to weigh equal amounts into each pan.
1. First mix 1/2 tsp instant coffee with a small amount of water and add a teabag. Top up to 1 cup with cool water and leave to cool.
2. Sieve the flour, baking powder and bicarb together and mix with the other dry ingredients except the sugar. Whisk together well.
3. Mix the sugar and all the wet ingredients except the tea/coffee and toffee sauce whisk together will with a fork until smooth.
4. Pour small amounts in and mix gradually to avoid lumps. Mix in the tea and toffee sauce at the end.
5. Line the bottom of each tin with parchment circles and grease well with margarine or butter.
6. Weigh the bowl and minus off the weight of the empty bowl. Divide the amount by 4. Weigh this much into each tin.
7. Bake for 20-25 minutes. The cake is ready when the top springs back wheb touched and a knife comes out clean.
8. Leave in the pan for 5 minutes before running a knife around and turning out.
600g icing sugar
1can carnation caramel
1 tsp vanilla
Treats toffee sauce
1. Beat the butter til smooth 2-3 mins on high).
2. Add sieved icing sugar and beat on low until ut starts to clog together.
3. Add 4 tbsps caramel and mix on low. Keep adding tablespoons of caramel until almost at the desired consistency then add 2 tbsp treats toffee sauce.
4. Beat on high for 5 minutes.
5. Spread between layers of cool cake.
200ml double cream
150g light brown sugar
2tbsp golden syrup
1. Melt together over a low heat until smooth.
2. Simmer for 7 minutes.
3. Cool in a bowl placing a circle of parchment or cling film to avoid a skin forming.
4. Mix briskly together with a spoon before spreading. I pushed some bits over the edges to get a drip effect and decorated with chopped up fudge.
The topping works well spread onto a cool cake but I found the fridge dried out the edges of the cake whilst I waited for it to cool. To solve this I mixed a couple of teaspoons of brown sugar with water abd micriwaved for 30 seconds to dissolve and create a syrup. I brushed thus on the edges and top and the returned to being lovely and moist.