Sticky Toffee Traybake
This is sticky toffee pudding but in a cake!  It has to be my new favourite sweet treat, it is absolutely delicious, light and moreish - a definite must try!  
Servings: 20 yield(s)
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Ingredients
    For the cake
  • 200 g stoned dates (chopped)
  • 1 tsp bicarbonate of soda
  • 300 ml boiling water
  • 80 g unsalted butter (softened)
  • 160 g light brown soft sugar
  • 2 large free-range eggs (at room temperature, beaten)
  • 1 tsp vanilla extract
  • 175 g self raising flour
  • 1 pinch of salt
    • For the topping
  • 100 g light brown soft sugar
  • 75 g unsalted butter
  • 100 ml double cream
  • 4 tbsp mascarpone
  • 1 good pinch of sea salt flakes
Instructions
  1. Preheat the oven to 180°C/160°C Fan/350°F/gas 4.
  2. Place the dates and bicarbonate of soda in a bowl and cover with the boiling water, set aside to cool and soften for 15 minutes.
  3. Place the butter and sugar into a mixer and blend until creamy. Gradually add the eggs whilst continually mixing and then mix through the vanilla essence. Sift in the flour and salt and fold through, add the cooled date mixture and fold in.
  4. Pour the mixture into a greased and lined baking tray approximately 20cm by 30cm. Place in the over for 25-30 minutes until the sponge is springy when touched. Cool for 15 minutes in the baking tray and then allow to fully cool on a wired rack.
  5. Meanwhile make the caramel topping, place the sugar, butter and cream into a pan and gently heat until melted. Bring to the boil and simmer for 3-4 minutes. Remove from the heat and allow to fully cool.
  6. Place the mascarpone in a bowl and mix until smooth, fold through the caramel mixture and add the salt. Swirl over the cake and leave to firm in a cool place before cutting. Enjoy!
Recipe Notes

Store in an airtight container and eat within 4 days.