Salty Toffee Sticky Cakes

Category: Baking & Confectionary | eBook: Desserts

Salty Toffee Sticky Cakes

In This Recipe:

Yield - 6 individual toffee cakes


For the cake

  • 10 pieces Purdys' Milk Chocolate Covered Ginger
  • 1 tsp baking soda
  • 2 tbl butter
  • 2 tbl strong brewed coffee
  • 3 tbl brandy
  • 1 cup self-raising flour
  • 3/4 golden yellow sugar
  • 1 tsp vanilla
  • 2 medium eggs, lightly beaten

For the sauce


  1. Preheat oven to 350°F (175°C).
  2. Place ginger in food processor and puree.
  3. Add baking soda, butter, coffee and brandy and process until combined.
  4. Sift flour into a large bowl and stir in golden sugar.
  5. Blend in eggs and vanilla.
  6. Mix in pureed ginger until thoroughly blended. Divide into 6 muffin tins and bake for 20 minuets or until cake springs back when pressed lightly.
  7. Using a non-stick pan, melt caramels and cream on medium-low heat, stirring until completely melted and smooth.
  8. Pour over sticky toffee cakes and serve.

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