Sticky toffee traybake

Name: Sticky toffee traybake
Ingredients: 1 large (US extra large) egg, beaten; 2.5 ml/½ tsp vanilla extract; 25 g/1 oz/2 tbsp unsalted butter; 60 ml/4 tbsp soft light brown sugar; 60 ml/4 tbsp double (heavy) cream; 150 g/5 oz/scant 1 cup chopped stoned (pitted) dates; 50 g/2 oz/¼ cup butter, diced, plus extra for greasing; 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp baking powder; 150 g/5 oz/1¼ cups plain (all-purpose) flour; 50 g/2 oz/½ cup walnuts, chopped; 200 g/7 oz/1 cup caster (superfine) sugar

Preparation info

Makes
15 squares

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Dates add moisture and richness to cake mixtures, and make this traybake particularly gooey. With their luscious toffee layer these cake squares are wickedly delicious. They are perfect for toffee fans everywhere. The cakes keep for up to three days in an airtight container.

Ingredients

50 g/2 oz/¼ cup butter, diced, plus extra for greasing
150

Vegetarian
Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 30 x 20cm/12 x 8in shallow baking tin (pan) with baking parchment.
Put the dates in a bowl with the bicarbonate of soda and pour over 250