Restaurants›Starbelly Open Kitchen & Lounge›Sticky Toffee Cake Recipe

Sticky Toffee Cake Recipe

Inspired by Starbelly Open Kitchen & Lounge
Time1h 30m
Serves8

Coffee & date infused chocolate cake, vanilla bean gelato, Baileys caramel.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cake

Baileys Caramel

Vanilla Bean Gelato

Method

Cake Preparation

1

Prepare Dates

In a bowl, combine pitted dates and boiling water. Let it sit for about 15 minutes to soften, then blend until smooth.

2

Mix Ingredients

In a large bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time, then add the date mixture.

3

Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.

4

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into a greased cake pan.

5

Bake

Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until a toothpick comes out clean.

Baileys Caramel Preparation

6

Make Caramel

In a saucepan over medium heat, melt sugar until it turns golden brown. Carefully stir in heavy cream and butter. Remove from heat and stir in Baileys.

Gelato Preparation

7

Prepare Gelato Base

In a saucepan, heat milk, cream, and sugar until sugar dissolves. In a bowl, whisk egg yolks and gradually pour in the hot mixture. Cook until thickened.

8

Chill and Churn

Cool the mixture in the fridge, then churn in an ice cream maker according to the manufacturer’s instructions. Add vanilla bean paste while churning.

Assembly

9

Serve

Slice the sticky toffee cake, drizzle with Baileys caramel, and serve with a scoop of vanilla bean gelato.