Salted Honey Sticky Toffee Cake

Directions

Cake

1. Preheat the oven to 350 degrees F

2. Boil a kettle of water and pour 1 cup of hot water into a cup with 1 tea bag. I love orange pekoe for this. Let steep and keep to the side to cool.

3. Butter your cake tin generously and then sprinkle in the shaved almonds, coating the pan and then place it to the side.

4. In one bowl, add all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon. Use a whisk to distribute and then place to the side.

5. In another bowl, add the dark brown sugar, honey, eggs, avo oil, and vanilla and whisk well. You want this to be a smooth consistency. Add in the sour cream and the cooled tea and mix again until evenly combined.

6. Add the flour in two stages and mix until combined.

7. Pour into the almond-lined cake tin and place on the middle rack of the oven and bake for 35-45 min until the top is golden and when a toothpick goes in, only the crumb is attached.

Sticky Toffee

1. Place the butter, sugar, and honey into a pot and let melt on medium heat.

2. Add the tea and cream and bring to a boil.

3. Once it is boiling, reduce heat and let simmer for 5-10 minutes to reduce and thicken.

4. Sprinkle in the sea salt and continue to reduce for a couple more minutes. You want the sauce to thicken.

5. Remove from the heat, pour half into a bowl, and place that bowl into the fridge. This will thicken the toffee and that toffee will be served on the side to drizzle more over.

6. The rest of the hot toffee should cool a bit and then should be poured over the cake when it comes out of the oven. I do this over a cooling rack with a plate underneath so that it doesn’t pool too much at the bottom but that is also totally a preference. You can just pour over a plate and let it get nice and saucy.

7. Serve with whipped cream and the cooled-down toffee (from the fridge) on the side and enjoy!