Serves: 24, Calories: 303
Ingredients
Cake:
- 250g dates. 747
- 400ml tea, black, fairly weak
- 135g light muscovado sugar. 540
- 35g dark muscovado sugar. 140
- 4 tsp (20g) golden syrup. 62
- 3 eggs. 225
- 135g unsalted butter, melted. 1014
- 2 tsp mixed spice
- 1.½ tsp vanilla essence (or ¾ tsp extract). 51
- 230g self-raising flour. 836
- 1.⅓ tsp bicarbonate of soda
- 1 pinch of salt
Toffee Sauce:
- 100g light muscovado sugar. 400
- 50g dark muscovado sugar. 200
- 30g butter. 230
- 2 tbsp (30g) golden syrup. 186
- 1 tsp vanilla essence. 34
- 1 pinch of salt
- 125ml double cream/Elmlea. 556
Buttercream:
- 130g unsalted butter, soft. 976
- 265g icing sugar. 1060
- 1 dash milk, if needed. 10
Method
- Preheat oven to 160°C Fan/Gas Mark 4.
- Grease and line 12x9" Pyrex roaster.
- Cake: In smallest saucepan; Boil dates in tea. Lower heat. Simmer for 5 mins.
- Optional: Blend dates and tea til smooth.
- In large mixing bowl; Whisk eggs, sugars and syrup together until pale and fluffy.
- Gradually whisk in butter.
- Stir in dates and vanilla. Batter is runny.
- Sift all dry ingredients into wet and fold in.
- Pour into dish. Level.
- Bake for 40 mins, or until skewer comes out clean.
- Toffee: In medium saucepan; Place all ingredients except cream.
- Stir over gentle heat until sugar dissolves.
- Bring to rolling boil. Stir in cream off heat.
- Prick hot baked cake all over with skewer.
- Drizzle ⅔ toffee sauce over hot cake.
- Cool cake completely in dish. Remove.
- Buttercream: Whisk butter, with a fork, until creamy.
- Sift in icing sugar. Whisk until smooth.
- Whisk in remaining cold toffee sauce.
- If buttercream is too stiff, whisk in milk.
- Spread buttercream on cake.
- Improves after 24 hrs. Lasts for 4 days in airtight container.
Calories = 7267
- 7267 / 24 = 303
- 7267 / 20 = 363
- 7267 / 16 = 454
Tip: Use ⅔ amounts for 2x 7.¾x5" Pyrex dishes. Bake for 35-40 mins.
Tip: Use ⅓ amounts for one 7.¾x5" mini roaster. Bake for 35-40 mins.
