What do you get when you combine sticky toffee pudding with gingerbread and add cream cheese icing? The ultimate festive cake!
If you’re looking for a cozy festive dessert, look no further than this sticky toffee pudding gingerbread cake. This cake is moist, rich and full of warm spices, topped with a creamy cheese icing and a decadent caramel sauce.
I served this cake on Christmas day to my family, and I am not exaggerating when I say everyone went in for seconds. This has NEVER happened in my family before. I am going to take this as a sign that this cake is a real crowd-pleaser!
Ingredients Notes for Sticky Toffee Pudding Cake:
- DATES: You can use any type of dried dates for this recipe, but I recommend using Medjool dates for their softness and sweetness.
- TREACLE: This is a dark, thick syrup that adds a rich, caramel flavour to the cake and the sauce. If you can’t find it, substitute it with molasses or dark corn syrup.
- GROUND ALMONDS: Also known as almond meal or almond flour, this adds a nutty flavour and a moist texture to the cake. You can sub for 50g more all-purpose flour but I’d recommend the ground almonds if you can get them!
- DOUBLE CREAM: This is a type of heavy cream that has a high-fat content (around 48%). It makes the caramel sauce thick and creamy. You can use regular heavy cream instead, but you may need to cook it longer to thicken it.
Equipment:
You’ll also need a 20cm cake tin, a large heatproof bowl, a blender, a large bowl, an electric mixer, a spatula, a skewer, a large pot, a cooling rack and a serving plate.
Storage Instructions:
- You can store the cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it (without icing) for up to 3 months, wrapped tightly in plastic wrap and foil.
- You can store the caramel sauce in a jar or a container in the refrigerator for up to a week, or in the freezer for up to 3 months. You can reheat it in a microwave or a saucepan over low heat before serving.
