This delicious toffee loaf cake has the ultimate combination. The cream of the buttercream alongside the sticky toffee sauce and the crunch of the popcorn, it makes the perfect treat.
Ingredients
Cake
225g brown sugar
225g butter
4 eggs
225g self raising flour
Toffee Sauce
200g brown sugar
80g butter
120ml double cream
Buttercream
75g butter
120g icing sugar
2 tbsp homemade toffee sauce
Method
- Preheat the oven to gas mark 4 / 180 degrees
- Cream together the brown sugar and butter
- Add the eggs and mix
- Next add the self-raising flour and mix
- Add the mixture into a greased loaf tin and bake for 50 minutes
- To make the sticky toffee sauce combine the brown sugar, butter and double cream in a saucepan on a low heat and mix until combined
- Let the sauce thicken and then remove from the heat and set aside to cool
- For the toffee buttercream, mix together the butter, icing sugar and toffee sauce until combined
- Once the cake has cooked, remove from oven
- Add a drizzle of toffee sauce over the cake whilst warm and leave it to soak in
- Once the cake has cooled, pipe the buttercream icing as required onto the loaf, top with toffee popcorn and finish with a drizzle of toffee sauce
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