Sticky Toffee

225 g dates
200 ml water
75 g margarine
180 g of cane sugar
250 g of cake flour
2 eggs
1 expresso
1 teaspoon baking soda
1 teaspoon of baking powder
1 sachet of tea 
Toffee Sauce:
200 g sugar
1 tablespoon of butter
200 ml 30% cream
50 ml orange juice


Bring the water with dates and the tea bag to a boil and let stand for 5 minutes to make the dates taste like tea. We pull out the tea bag and add a teaspoon of baking soda.
Grind the margarine with sugar to a homogeneous mass and then add the eggs. Enrich the well-grated mass with one small espresso and a teaspoon of cinnamon. Let’s add flour and baking powder. At the very end, pour in the tea solution with dates and mix at low speed. Dough the butter for baking or lining with baking paper. Pour the resulting mass into the mold. Put the dough in the oven preheated to 160’C and bake 20-25 minutes
Toffee sauce is very easy to do, namely, just pour sugar into a saucepan and wait until it begins to caramelize. Once it’s brown and add a tablespoon of butter and then orange juice. After a minute, pour in the cream and cook everything together to combine the ingredients, about 20 minutes.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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