Free From Sticky Toffee Layer Cake

Cake

1. 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.
2. Line three 20cm/8” round, loose bottom cake tins with parchment and pre-heat the oven.
3. 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).
4. Beat in half the flour then the treacle followed by the remaining flour.
5. Add the cold date puree and mix well.
6. Divide the mixture between the three prepared tins and smooth the tops.
7. Bake in a pre-heated oven for 35-40 minutes.
8. Turn the cakes out to cool on a wire rack.

Filling

1. Put the mascarpone into a bowl and loosen it with a fork.
2. Break the chocolate into another bowl and microwave on full power for 50 seconds. Stir gently to ensure all is melted.
3. Stir the chocolate into the mascarpone.
4. Divide the mixture between the three cold sponges, smoothing it out to the edges.
5. Pile the cake layers on top of each other.
6. Chill the cake in the freezer for 30 minutes.

Topping

1. Put the sugar, cream and butter into a pan, bring to a vigorous foaming boil and cook for 90 seconds while stirring.
2. Remove the pan from the heat and stir until the topping thickens slightly.
3. Spoon the syrup gently on to the top of the cake, allowing a little to dribble down the sides.