Peboryon Sticky Toffee Cake Recipe

Sticky Toffee Cake

There is something about this cake that feels like alchemy. Simple ingredients combined in a specific way that produces cake gold.



Plain Cake Flour                    300 g

Baking Powder                      7 g

Caster Sugar                          150 g

Eggs                                       150 g

Water                                     330 ml

Chopped Dates                     140 g

Bicarbonate of soda              7 g

Salt                                         1 g

Vanilla Extract                       5 ml

Unsalted Butter                     40 g



2 x 8” Round tins, hand whisk, medium pan



1.     Line the base of the cake tins and preheat the oven to 180c

2.     Add the dates and the water to a pan and bring to a boil then switch off.

3.     Stir in the butter and then add the bi-carbonate of soda and leave to cool for 5 mins.

4.     Weigh out the flour, sugar, baking powder and salt then mix together.

5.     In a separate bowl mix the eggs and vanilla together

6.     Add the wet ingredients into the flour mix

7.     Mix until well combined

8.     Divide the mix between the two tins and bake for 20 mins.

9.     Bring out of the oven and leave for 5 mins to cool then take out of the tins and put on a cooling rack.

10. Fill with German buttercream and caramel sauce and enjoy.


Peboryon Toffee Buttercream Recipe

Toffee German Buttercream

Once you have tried German buttercream no other buttercream will do. Its silky custardy base is a perfect carrier for all kinds of flavours. For our sticky toffee cake we are making a toffee buttercream.



Butter                         250g

Crème Pat                  125g

Vanilla Extract           5ml

Caramel Sauce           175g



Stand mixer or hand whisk.



1.     Soften the butter until it is very soft

2.     Whip in the stand mixer until pale in the mixer (2-3 mins)

3.     Add in the Crème Pat and mix until combined

4.     Add the vanilla and Toffee and mix until combined

5.     Use generously on your sticky toffee cake

Peboryon Salted Toffee Sauce Recipe

This is a fantastically simple and delicious recipe for a caramel sauce that we have adapted from Tartine’s original to complement our sticky toffee cake.


150ml Double Cream

5ml     Vanilla Extract

250g   Sugar

4g        Salt

30g     Glucose

75ml   Water

65g     Unsalted Butter – cut into cubes


1.     Put the water into a large heavy bottomed pan and add the sugar, glucose and salt. Bring to a boil.

2.      Put the double cream and vanilla in another pan and heat until it just comes to a boil and then reduce the heat right down.

3.     Continue heating the sugar and skim off any scum.

4.     Once the sugar reaches a light amber colour take off the heat and pour in the heated cream whisking vigorously.

5.     Once the bubbling subsides set the pan aside and allow to cool for 10 mins. Then gradually whisk in the butter.

6.     Pop the caramel into two 300ml sterilized jars and see if you can make it last for more than a day!