Equipment Three 20cm/8″ round, loose bottom cake tins
Temperature 180°C, Fan 160°C, 350°F, Gas 4
Free from Gluten, Soya, Wheat, Nuts, Vegetarian. When following the suggested ingredient swaps, this recipe can be free from egg and/or dairy and suitable for vegans.
What You’ll Need:
Cake
- 225g stoned dates
- 1 tsp FREEE Bicarbonate of Soda
- 250ml boiling water
- 225g butter (or vegan butter)
- 200g soft brown sugar
- 3 eggs (or 3tbsp FREEE Chickpea Flour + 6tbsp water)
- 225g FREEE Self Raising White Flour
- 3 tbsp black treacle
Filling
- 500g mascarpone (or 400g vegan cream cheese + 100g vegan cream)
- 200g white chocolate (100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract)
Topping
- 150g brown sugar
- 100g cream (or vegan cream)
- 100g butter (or vegan butter)
What To Do:
Cake
- Chop the dates into a bowl, add the bicarbonate of soda and stir in the boiling water. Allow to cool then blend into a purée.
- Line three 20cm/8” round, loose bottom cake tins with parchment and pre-heat the oven.
- Put the butter and sugar into a large bowl and beat until smooth, beat in the eggs one at a time (or add chickpea flour + water).
- Beat in half the flour then the treacle followed by the remaining flour.
- Add the cold date puree and mix well.
- Divide the mixture between the three prepared tins and smooth the tops.
- Bake in a pre-heated oven for 35-40 minutes.
- Turn the cakes out to cool on a wire rack.
Filling
- Put the mascarpone into a bowl and loosen it with a fork.
- Break the chocolate into another bowl and microwave on full power for 50 seconds. Stir gently to ensure all is melted.
- Stir the chocolate into the mascarpone.
- Divide the mixture between the three cold sponges, smoothing it out to the edges.
- Pile the cake layers on top of each other.
- Chill the cake in the freezer for 30 minutes.
Topping
- Put the sugar, cream and butter into a pan, bring to a vigorous foaming boil and cook for 90 seconds while stirring.
- Remove the pan from the heat and stir until the topping thickens slightly.
- Spoon the syrup gently on to the top of the cake, allowing a little to dribble down the sides.
In time for Allergy Awareness Week (23rd – 29th April) FREEE by Doves Farm have shared four of their favourite recipes for free from cakes and bakes.