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£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
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 when made using specific products in recipe
Energy | 2,410kJ/ 574kcals |
---|---|
Fat | 23g |
Saturated Fat | 14g |
Carbohydrates | 84g |
Sugars | 60g |
Fibre | 2.9g |
Protein | 6.6g |
Salt | 0.6g |
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