I am really into cooking with apple and toffee-ish flavours at the moment because it is all autumny and lovely. I have also been baking a lot of cakes using old recipes lately so wanted to try something new. I bake bread quite often, I just don’t blog about it because it is usually less fun than cake but these Chelsea buns were a bit too lovely to not talk about. I made them for my team at work to have for Monday breakfast.
I have a bit of a fetish for sweet/salty combinations. I love chocolate covered Pretzels, I like peanut buttery chocolate things and I practically worship at the altar of salted caramel. Last week, my lovely lovely (paid) intern got taken on a permanent member of staff after 11 months (what an interview) and to celebrate I decided to bake Sticky Salted Caramel Cakes.
The sponge was made with dates so had the consistency and taste of sticky toffee pudding, then I added a salted caramel core and topped them with salted caramel icing and decorated with Dime Bars.
I used the Nigella Salted Caramel Recipe and doubled it up but cut down the amount of cream a bit to make it a tiny bit thicker – you will need to let it get cold and thicken up before trying to shove it in the cakes. I actually made a whole jug of it the day before and ate it out of the jug so I had to make it all over again (massive self-control fail)
Anyway, on to the recipe (makes 12 huge ones) – please serve with a health warning and advise recipients to use a fork:
For the sponge:
- 180g chopped dried dates
- 180 ml boiling water
- 80g unsalted butter, softened
- 150g soft brown sugar
- 2 large eggs
- 180g plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla essence
For the caramel filling:
- 2 quantities of Nigella’s salted caramel sauce (hold some back for the icing and decorating)
For the icing:
- 80g butter, softened
- 400g icing sugar, sieved
- 3 tablespoons milk
- 100g of the salted caramel
- 2 Dime Bars
Preheat the oven to 190c
- Chop the dates up small and then pour over the boiling water and leave them to soak in
- Cream together the butter and sugar until pale brown in colour and fluffy in consistency – remember to do this bit really thoroughly – it makes a big difference to the end result.
- Add the eggs, one at a time and beat really well after each one
- Sift together the flour, baking powder, baking soda and salt. Add this gradually into the wet mix (about a third at a time and fold in being careful not to over mix)
- Add the vanilla and date mix. Pour all of this into the rest of the mixture and gently fold in by hand until the dates and water are totally combined. This is a fairly wet mixture compared to usual so don’t panic too much.
- Fill your cases to about two-thirds full
- Bake for 18 minutes or until they spring back when touched. Leave to cool slightly before putting on to a cooling rack.
- When the cakes are totally cold (trust me, I did this when they were still a bit warm and the caramel sank in. I rescued it with double helpings of caramel – no one complained) core out the middle and fill with the salted caramel.
- For the icing cream the butter until it is really really soft and add a small amount of the icing sugar. Keep adding icing sugar slowly, adding milk in between additions to moisten the mixture if you need to. If the mixture is too hard or looks like it is cracking when you make peaks with it, add a splash more milk. Add more icing sugar if it is too sloppy or buttery. Next add the caramel you will probably need to add bit more icing sugar was needed to stiffen it up again. Beat until fluffy and smooth.
- Pipe it on to the cakes starting at the outside and working in and up
- Get a disposable icing bag and add a few tablespoons of caramel, cut the very tip off and drizzle over the cakes and finish with a shard of Dime Bar.
Intern (now Former Intern) was very happy (nawwww!) ate two and slumped on his desk making happy noises.