zoom

    Save to your scrapbook

    Spiced sticky toffee sandwich cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced sticky toffee sandwich cake

    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes, plus cooling

    Serves: 12 - 14

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary