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Spiced sticky toffee sandwich cake
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Serves: 12 - 14
280g unsalted butter, softened, plus extra for greasing
300g medjool dates, pitted
½ tsp ground cinnamon
½ tsp mixed spice
1 tsp bicarbonate of soda
225g light brown soft sugar
4 large eggs
325g self-raising flour
½ tbsp vanilla extract
6 tbsp dulce de leche
60g soft cheese
200g icing sugar, sifted
1. Preheat the oven to 180˚C, gas mark 4. Boil the kettle. Grease and line the bases of 2 x 20cm loose-based cake tins. Put the dates in a heatproof bowl. Stir in the cinnamon, mixed spice, bicarbonate of soda and a pinch of sea salt, then cover with 200ml just-boiled water and set aside for 5 minutes.
2. Pour the softened dates and water into a blender (or use a stick blender) and whizz to a smooth purée, adding a couple of extra tablespoons of water if needed. In a large mixing bowl, use electric beaters (or a freestanding mixer) to beat together 180g butter with the light brown soft sugar, until pale and creamy. Beat in the eggs one at a time, then stir in the flour, vanilla and puréed dates. When smooth, divide the mixture between the tins and bake for 35-45 minutes, until a skewer inserted comes out clean.
3. Leave the cakes in the tins for 10 minutes, then turn out dome-side up onto a cooling rack. Spread the top of one of the warm cakes with 2 tbsp dulce de leche – this will be the top cake – then let them cool completely.
4. Once cooled, make the filling. Use electric beaters to beat the remaining 100g butter with the soft cheese and icing sugar for 3-4 minutes, until you have a smooth and creamy buttercream. Mix in 2 tbsp dulce de leche. Put the untopped cake on a board or stand and spread over the buttercream. Drizzle or dollop over the remaining 2 tbsp dulce de leche, swirling it around so it drizzles down the side a little too, then top with the other cake.
Typical values per serving:
Per serving (12)
This recipe was first published in October 2020.