This is the second attempt at baking this cake and it has turned out much better this time – practice makes perfect! The first cake was for lunch when visiting friends Andie and Graham and this one is for lunch tomorrow with girl friends.
If you would like to have a go at baking it here is the recipe care of Woman and Home magazine.
For the sponge: 175g stoned dates, chopped 1tsp bicarbonate of soda 175g caster sugar tsp vanilla extract 3 large eggs 225g SR flour for the caramel: 100g sugar 35g salted butter 50ml double cream for the filling: 150ml double cream 20cm cake tin, buttered and lightly floured (I use silicone baking 'tins') 1. Heat oven to 180c, gas 4. Place chopped dates in a bowl with the bicarbonate of soda and 300ml boiling water. Stir and set aside. Beat the butter and sugar together until light and fluffy. Beat in vanilla and eggs one at a time beating well after each addition. 2. Add the flour, beat well, pour in dates and all the liquid and mix well. Pour into the tin (it's runny). Bake in the middle of the oven for 40-50 mins, until cooked. 3. Make caramel. Place the sugar in a pan and cook over a gentle heat for 5 to 8 mins until you have a rich caramel. Remove from heat, add butter stirring constantly. Add cream when the butter is melted, stir until glossy. Put to one side to cool. 4. For the filling whop the cream until just under firm. Remove cake from tin, when cool cut in half and fill the middle with the cream and drizzle the caramel over the top, if its too firm to spread add a little more warm cream and stir again. It will keep in the fridge for 3 days. (haha not in our house!)