We are having a set of the Missionaries over for supper tonight, so you know what that means. I am pulling out all the stops. We have three sets of missionaries here in Chester at the moment, including a Senior couple. I do always like to spoil them a tiny bit by making something for them that is a tad bit special and maybe even a bit naughty. Today it is my Hot Italian Hoagies, Mac and Cheese, Coleslaw and for dessert, this fabulous Toffee Almond Cake. I think they are in for a treat. I hope they enjoy it all!
This is a fabulous cake. Its very moist and filled with flavour, both from the use of ground almonds in the batter along with toffee sauce which not only flavours the cake, but helps to keep it moist.
This is the toffee sauce I use in it. Plain old ice cream toffee sauce. The recipe is an old one I have had copied out in my big blue binder now for many, many years, I suspect I copied it from an ad for prepared ice cream toffee sauce once upon a time, but sadly back in those days when I was handwriting out these things, I didn't really take note of the source, never dreaming that one day we would have the internet to share these things on. Sorry about that chief!
This really is a fabulous cake . . . truly. Like I said there is toffee sauce in the batter and then after you take it out of the oven you spoon warmed toffee sauce over top, and let it soak down into the cake, which adds even more flavor and moistness.
Don't try using that dark caramel sauce/dulce de leche type of thing. It isn't the right consistency, and the batter will curdle and be too thick. It also doesn't warm up very well and won't soak into the top properly. You want a thinner toffee sauce, the type you pour over ice cream.
I used Dulce de Leche once . . . thinking it was going to be a good thing, but instantly regretted it.
Total F A I L U R E
So just don't . . . don't . . . don't. No matter how good you think it will be. It won't.
I use flaked almonds on top, but you can use slivered if that is all you can get. You can't get slivered over here, just flaked.
See how lovely and moist that is? Its incredible. C'est incroyable!
I like to drizzle a bit more toffee sauce over top when I go to serve it . . . because, it's just plain good . . .
And is there ever such a thing as TOO much toffee sauce???? I think not! But that's not all . . . I also like to add a dollop of squirty cream . . . just like on an ice cream sundae. Its pretty wonderful if I don't say so myself. I think the guys are going to love it.
*Toffee Almond Cake*Serves 8Printable Recipe
Light and moist, this sticky toffee almond cake is our favorite cake. (I know I say that about everything I bake, but its true! Serve cut into wedges with some additional toffee sauce and whipped cream on top. Yum!
240g butter softened (1 cup)95g golden caster sugar (1/2 cup)120ml toffee sauce (1/2 cup)3 large free range eggs140g plain flour (1 cup)85g ground almonds (1 cup, almond meal/flour)2 tsp baking powder1/4 tsp fine sea salt4 TBS flaked almondsYou will also need:120ml toffee sauce, gently warmed (1/2 cup)Flaked sea salt to garnish, optional (few pinches)To Serve: (optional)Additional Toffee SauceWhipped Cream
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and line a 9 inch round cake tin with baking paper. Set aside.
Whisk together the flour, ground almonds, baking powder and sea salt. Set aside.
Cream together the butter and caster sugar until light and fluffy. Beat in the toffee sauce and then the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, beat in a couple of TBS of the flour mixture each time. Stir in the flour mixture in thirds, mixing in well after each addition. Spread into the prepared baking tin. Sprinkle the flaked almonds over top.
Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Gently heat the remaining toffee sauce. Using a toothpick, carefully poke holes all over the top of the hot cake. Spoon the warm toffee sauce over the cake to cover, allowing it to soak in as you go. Lift out onto a wire rack and cool completely before cutting into wedges to serve.
Today mine took a tiny bit longer in the oven, about 8 or 9 minutes. Not sure what was up with that. But never mind. Start checking it at 25 and then judge accordingly. I really hope you will give it a go. I think your family will be sure to love it. Todd does! Bon Appetit!