Blue Smoke Sticky Toffee Cake Recipes

Steps:

• In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
• Let cool and take the teabags out, keeping the water.
• Pre-heat the oven to 180°C (350°F).
• In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
• For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
• Next, beat in the eggs one by one, using a metal spoon.
• Fold in the flour, followed by the puree.
• Pour into a thoroughly greased bundt cake tin and smooth out the top.
• Bake in the oven for about 45 minutes, until golden brown and cooked through.
• Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
• Stir in the rum and double cream.
• Bring to the boil and simmer for about 5 minutes.
• Pour into a jug and leave to cool.
• Once the cake is ready, flip onto a cooling rack.
• Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
• Pour what's left of the caramel over the top of the cake.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Spray a 12-by-10-by-2 1/2-inch baking pan with vegetable cooking spray, and line bottom with parchment paper; set aside.
• In a small saucepan, heat the stout over medium heat, almost to a simmer. Remove from heat, and add the baking soda, then the dates. Let stand until dates are soft, about 15 minutes. Transfer to a food processor, and puree.
• Into a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, beating to combine after each addition. Beat in the vanilla extract.
• Add the dry ingredients, alternating with the date puree, starting and ending with the dry ingredients. Pour into prepared pan, smoothing top with a spatula. Bake until set, about 20 minutes.
• Let cool in pan on a wire rack for 15 minutes. Turn out onto a cutting board, and cut into nine pieces. Serve, warm, drizzled with butterscotch sauce, and topped with a dollop of creme fraiche.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
• Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.