Spiced sticky toffee sandwich cake

Name: Spiced sticky toffee sandwich cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 280 g unsalted butter, softened, plus extra for greasing; 300 g medjool dates, pitted; ½ tsp ground cinnamon; ½ tsp mixed spice; 1 tsp bicarbonate of soda; 225 g light brown soft sugar; 4 large eggs; 325 g self-raising flour; ½ tbsp vanilla extract; 6 tbsp dulce de leche; 60 g soft cheese; 200 g icing sugar, sifted

This indulgent cake is delightfully rich and luxurious in flavour. With all the flavours of a classic sticky toffee pudding, in a light and fluffy sponge, held together with a thick and sweet dulce de leche filled frosting.

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Serves12
CourseCake
Prepare30 mins
Cook45 mins
Total time1 hr 15 mins
Pluscooling

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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

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.

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