Gluten Free Sticky Toffee Layer Cake

Sticky Toffee Cakes

1. Pre-heat the oven.
2. 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.
3. Rub some oil around the inside of three 20cm/8” round, loose bottom cake tins or insert baking liners.
4. Put the butter and sugar into a large bowl and break the eggs into the bowl, one at a time and beat until smooth. If you are not using eggs, add chickpea flour and water and beat well.
5. Beat in half the flour then the black treacle followed by the remaining flour.
6. Add the cold date puree and mix well.
7. Divide the mixture between the three prepared tins and smooth the tops.
8. Bake for 35-40 minutes.
9. Turn the cakes out to cool on a wire rack.

White Chocolate Filling

1. Put the mascarpone into a bowl and loosen it with a fork.
2. Break the white chocolate into another bowl and microwave for 40-50 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.

Toffee Topping

1. Put the sugar, cream and butter into a saucepan, 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 cools and thickens.
3. Spoon the syrup over the top of the cake, allowing a little to dribble down the sides.