Why does Marmite only have to be added to something savoury? Well, it doesn’t, it lends itself well to sweet recipes too, in this recipe, it ends up tasting like a salted caramel. Just try it, you won’t be sorry.
This upside-down toffee cake has toffee icing as well but you can make the cake and serve it as it is, or use it warm as a pudding.
Sticky Marmite Toffee Squares
- 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
- FOR THE TOFFEE TOPPING
- 150g butter
- 200g softgolden icing sugar
- 4 tbsp dulce de leche or caramel
- 1 tsp Marmite
- Heat the oven to 180C/ fan 160C/ gas 4. Spread the dulche de leche into the base of a 23 cm 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.
- 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 Marmite.
- 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.
Copyright Marmite Museum 2015