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Sticky Toffee Banoffee Cake
An Australian mashup of sticky toffee pudding and banoffee pie, reimagined in layered cake form. Pouring boiling water over the dates with a little baking soda before mashing them into the batter is what softens them completely, giving the cake its dense, sticky toffee character.
Ingredients
Instructions
Pour boiling water over dates with baking soda. Rest 10 minutes then mash.
Beat butter and sugar. Add eggs. Fold in flour and date mixture.
Bake in two 20cm tins at 180 degrees C for 25 minutes.
Cool. Fill and top with whipped cream, banana slices and caramel sauce.
Decorate with chocolate shavings.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
