Sticky toffee squares

Name: Sticky toffee squares
Total time: 1 h 15 min
Yield: Makes 16 squares
Cuisine: British
Ingredients: 4 tbsp dulche de leche or ready-made caramel; 175g butter softened; 150g light muscovado sugar; 175g self-raising flour; ½ tsp baking powder; 2 tbsp ground almonds; 3 eggs; 150g butter soft; 200g golden icing sugar; 4 tbsp dulce de leche or caramel; a large pinch salt flakes

Published: December 19, 2014 at 2:32 PM

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Makes 16 squares

Easy

Total time: 1 hr and 15 mins

+ cooling

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The best traybake with a double layer of caramel heaven. Use dulce de leche if you have it for this easy teatime treat. Bake it with one layer of rich caramel, then use it to ice the cake to finish. Everyone will love this.

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Alternatives

Complete the dish

Bake these sticky toffee squares, then also check out our sticky toffee pudding.

Ingredients

Nutrition

4 tbsp dulche de leche or ready-made caramel
175g butter

softened
150g light muscovado sugar
175g self-raising flour
½ tsp baking powder
2 tbsp ground almonds
3 eggs

TOFFEE ICING

150g butter

soft
200g golden icing sugar
4 tbsp dulce de leche or caramel
a large pinch salt flakes

Nutrition: per serving

kcal439
fat26g
carbs47.4g
fibre0.6g
protein4.3g
salt0.7g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Spread the dulche de leche into the base of a 23cm square tin lined with baking paper. Beat the butter and sugar together until soft, sift the flour and baking powder together and stir in the almonds. Beat the flour mixture into the sugar and butter in 3 batches, adding an egg each time. Beat the mixture until smooth and then spoon it into the tin and level the top. Bake for 30 minutes or until a skewer comes out cleanly. Cool for 5 minutes and then invert the cake onto a rack and peel off the paper, don’t worry if a little caramel sticks to the paper, scrape it off and add to the top of the cake.
step 2

To make the icing, beat the butter until it’s very soft and then begin to beat in the icing sugar. When half of it has been incorporated, beat in the dulche de leche, the remaining icing sugar and the salt. Add a drop of milk if the icing is stiff, it needs to be light enough to spread easily. Ice the top of the cake and cut it into 16 neat squares.

Discover more caramel baking ideas here...

Sticky Toffee Cake Recipe

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