A three tier cake fit for any occasion, or simply for a Tuesday afternoon. After a weekend away, I fancied baking something a little special and autumnal. @iheartkatiecakes bakes the most wonderful cakes and treats (find her here- https://www.iheartkatiecakes.co.uk) and this cake is an adaptation of her Sticky Toffee Pudding Cake.
Serves 6-8
A little trickier
2 1/2 hours baking/cooling
I N G R E D I E N T S
C A K E
200g dairy free butter @purefreefrom
250g brown soft sugar
150g treacle
200ml oat milk
2 large eggs
330g plain flour
1tsp bicarbonate of soda
150g chopped dates
BUTTER ICING
200g butter (dairy free)
400g icing sugar
100ml oat milk
1tbs vanilla extract
CARAMEL
100g sugar
50ml water
100g oatly cream @oatly
50g dairy free butter
M E T H O D
- Firstly, preheat the oven to 180c. Then grease three 20cm cake tins. Or one, and bake one tier at a time!
- Then start by creaming together the butter and sugar in a bowl.
- Add the treacle and oat milk and mix.
- Then add the eggs one at a time (the mix may look split and gross here, don't panic!)
- Sift in the flour and bicarb.
- De-stone and chop the date into smaller pieces. They don't need to be too small, as its nice to still see the pieces. They also give a lovely chew to the cake.
- Fold the dates through the mix and separate equally into three bowls.
- Bake in 20cm cake tins for 35-40 minutes.
- Whilst the cakes bake, make the caramel and buttercream.
- The caramel is made by adding the sugar and water to a pan and placing it over a medium heat. Do not move the pan or stir. Simply allow the sugar to caramelise. Once you have a lively golden colour, add the butter and cream and stir until melted. Leave to one side too cool.
- Finally, make the buttercream by creaming the butter with half of the sifted icing sugar and vanilla. Then gradually add the remaining sugar. Add the milk a little at a time to create a smooth pipe-able buttercream.
- Allow the cakes to cool on a wire rack and once completely cool, you can assemble. If your cakes have a little hill on top, you can slice this off carefully to create a straighter look to the cake. I lay the first layer and spread with buttercream, then a swirl or drizzle of the caramel sauce. I repeat this for the next layer then add the finally layer for the top. Cover in buttercream on the top and pip around the edges. Using a scraper, remove the majority of the buttercream to create a naked effect. Pipe remaining buttercream to the top and decorate with more caramel sauce and some halved dates.
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