It’s been ages since I’ve had a really substantial cake, one that wasn’t made using ‘stiffly whisked egg whites’ and air…so I decided to make this, my version of a Sticky Toffee Pudding cake! Basically a sticky toffee pudding without the sauce, and made as a cake to snack on throughout the day or nom with tea for your elevenses! There are some gorgeous Slimming World cakes out there, but often they just end up being a limp, (usually lemon flavoured) omelette, and that honestly doesn’t constitute a cake for me! One of the things I really try to do with my pudding or cake recipes is to make them as close as possible to the real thing, my syn free cheesecake for example is an actual cheesecake, and in a similar way this is an actual cake!
I’ll come onto the actual cake more in a second, but I want to talk about the buttercream icing for a minute…becaus OH MY GOD! What a revelation, you can actually have super low syn buttercream icing! The secret for this is Sukrin Melis, which is a sweetener version of regular icing sugar and can be used in exactly the same way as the high syn stuff. Because it works in the same way, you can use it for all of the same things. I use it in basically everything at the moment, and it’s one of the best things I’ve come across since starting Slimming World. I think that you can pick it up from Holland & Barrett, but I get mine on Amazon. It’s not the cheapest but it’s well worth having in the house and because it goes just as far as regular icing sugar it lasts longer than most sweeteners (which need an entire pot for most recipes!). To ice four of these sticky toffee pudding cakes for example, I used about a quarter of a pack of icing sugar, with just one tablespoon of Flora Light, and it was epic! Click the image below to find Sukrin Melis on Amazon.
Hopefully you can see from the crumb (as Paul Hollywood would say…yes I’m super excited for Bake Off too!!!!) of this cake, it’s a substantial bake. It’s not full of air bubbles, or bits of cooked white egg white which haven’t folded in, in fact you don’t have to whisk a single egg white for this whole recipe! It’s actually what’s known as a ‘dump recipe’ which basically means you chuck everything in together, mix, separate and bake…it literally couldn’t be more simple!
The sheer size of these cakes makes them take ages to eat, and what I found myself doing in reality was cutting them in half and having one half mid-morning and one half mid-afternoon which made my HexB last twice as long and filled me up all day! I used these mini loaf cases which I picked up from Amazon (click the image to find them). They’re going to be super useful so keep your eyes peeled for some more recipes down the line using these!
Sticky Toffee pudding is a national favourite, and so I was so pleased when these cakes turned out well! It’s really such a simple flavour to achieve, and is mainly a result of brown sugar. For this recipe you do need to pick up some Sukrin Gold (made by the same people as the Sukrin Melis I mention above) which is a brown sugar sweetener, which also acts exactly like the synned version. You use it at a 1:1 ratio, and it smells, acts and tastes just like normal brown sugar! You can pick it up from Holland & Barrett or from Amazon.
By using the mixture of chopped dates and oats for your HexB, not only do you make this even more like a classic sticky toffee pudding, but you limit the amount of flour you need without having to substitute for whisked egg whites. You also reduce the amount that the cake needs to rise to become substantial (as the mixture is already quite thick) so you don’t need as much raising agent (flour) to achieve a good sized cake.
A delicious cake, with epic icing! 5 syns each using your HexB.
- 90g Dried Dates (chopped small)
- 50g Self Raising Flour
- 150g Sukrin Gold (see post for details)
- 1x Egg
- 1/2tsp Vanilla Extract
- 1tbsp Fat Free Fromage Frais/Fat Free Plain Yoghurt
- 1tbsp Treacle
- 1tsp Ground Ginger
- 1/2tbsp Golden Syrup
- 1tsp Bicarbonate Soda
- 50g Flora Light
- 1tbsp Flora Light (2 syns)
- Add all of the ingredients to a mixing bowl and whisk together until smooth. If the mixture is too thick just add a tablespoon of water and whisk.
- Pour into the loaf moulds and put in the oven for 20-25 minutes or until a skewer comes out clean when poked into the middle.
- Leave to cool.
- When the cakes have cooled completely, portion out the icing and spread over the top.
5 syns per cake using your HexB for the dates and oats.