Free from Gluten, Soya, Wheat, Nuts
Vegetarian
Makes: 1 layer cake
What You’ll Need:
- 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
- oil, for tins
White Chocolate Filling
- 500g mascarpone (or 400g vegan cream cheese + 100g vegan cream)
- 200g white chocolate (or 100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract)
Toffee Topping
- 150g brown sugar
- 100g cream (or vegan cream)
- 100g butter (or vegan butter)
What To Do:
Sticky Toffee Cakes
- Pre-heat the oven.
- 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.
- Rub some oil around the inside of three 20cm/8” round, loose bottom cake tins or insert a baking liner.
- Put the butter and sugar into a large bowl and break the eggs into the bowl, one at a time and beat until smooth. OR add chickpea flour and water and beat well.
- Beat in half the flour then the black 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 for 35-40 minutes.
- Turn the cakes out to cool on a wire rack.
White Chocolate Filling
- Put the mascarpone into a bowl and loosen it with a fork.
- Break the white chocolate into another bowl and microwave for 40-50 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.
Toffee Topping
- Put the sugar, cream and butter into a saucepan, bring to a vigorous foaming boil and cook for 90 seconds while stirring.
- Remove the pan from the heat and stir until the topping cools and thickens.
- Spoon the syrup over the top of the cake, allowing a little to dribble down the sides.
Equipment: 3 x 20cm/8” round loose bottom cake tins, electric beaters, 3 x mixing bowls and saucepan
Temperature: 180°C, Fan 160°C, 350°F, Gas 4
Cooking time: 35-40 minutes