Sticky Toffee Cake

Sticky Toffee Date Cake



  • 250g pitted Medjool dates, chopped
  • 180ml boiling water
  • 125ml Tant Sannie se Melktert
  • 5ml bicarbonate of soda
  • 125g butter, chopped
  • 180ml soft brown sugar
  • 2 eggs
  • 250ml self-raising flour
  • pinch salt
  • 5ml ground cinnamon


  • 125ml Treacle sugar
  • 45ml cream
  • 30ml Tant Sannie se Melktert
  • 50g butter


  • 100g soft butter
  • 250g tub cream cheese, at room
  • temperature
  • 250ml icing sugar
  • 45g packet caramel popcorn


  • For the date cake, preheat oven to 180°C.  
  • Line 3x17cm round cake pans with baking paper.
  • Combine the dates, water, 80ml of Tant Sannie se Melktert and bicarb in a bowl and
  • leave to stand for 5 minutes. Blitz together
  • the date mixture, butter and sugar until
  • combined. Blitz in the eggs.
  • Sift over the self-raising flour, salt and
  • cinnamon and fold in until just combined.
  • Divide between the prepared pans (about
  • 290g batter into each pan). Bake for about
  • 30 minutes until a testing skewer comes
  • out clean. Spoon 15ml of the remaining
  • Tant Sannie se Melktert over each cake as
  • soon as it comes out of the oven.
  • Cool in the pans.
  • For the toffee sauce, bring all the
  • ingredients to a boil. Reduce heat and
  • simmer, while stirring for about 5 minutes
  • or until slightly thickened.
  • Cool to room temperature.
  • For the icing, beat the butter until pale.
  • Add the cream cheese and icing sugar
  • until smooth.
  • To assemble, remove cakes from the tins.
  • Spread 125ml of the icing on each cake
  • layer and stack on top of each other on a
  • cake stand. Spread remaining icing around
  • the cake to create a naked cake effect.
  • When ready to serve, drizzle the toffee
  • sauce around the top of the cake, allowing
  • it to drip down the sides.
  • Drizzle remaining sauce on top and sprinkle
  • over the popcorn.
  • Serve immediately, alternatively serve the sauce on the side.

As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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