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Caramel cream cake

This caramel cake is a soft, fluffy caramel sponge baked in a loaf tin, studded with dates and topped with a smooth rich caramel cream. This cream is made in a number of steps and it is important not to rush them otherwise the correct consistency will not be achieved. First a caramel sauce is made and then, once cooled, butter is beaten in to form a spreadable consistency. Here it is important to ensure the caramel sauce is completely cold.before adding the butter. This cake is warm and comforting, perfect for a rainy day.

Serves 8


For the cake:

100g handful stoned dates

150g butter , softened, plus extra for greasing

150g light muscovado sugar

1 tsp allspice

3 eggs, beaten

105g self-raising flour

For the icing:

200g caster sugar

50ml water

150ml condensed milk

100g unsalted butter


Pre-heat oven to 180°C/fan 160°C/gas 4.

Lightly grease and line the base of a 20cm cake tin.

Begin by making the cake.

Pour boiling water over the dates until just covered and leave to soften slightly. Drain the water and mash the dates into a thick paste. Set aside to cool slightly. Beat the butter, sugar and allspice together until pale and fluffy.

Stir in the dates, broken up pecans, eggs and a pinch of salt until smooth.

Gently fold in the flour until fully incorporated.

Spoon the cake mixture into the tin and level out.

Bake for 40 minutes or until risen and golden or until a skewer pierced into the centre comes out clean.

Allow the cake to cool completely in the tin before removing and transferring to a wire rack.

Meanwhile prepare the caramel cream.

Begin by making the caramel sauce.

In a saucepan combine the sugar and water, and over a medium heat stir until all the sugar had dissolved. Bring the sugar mixture to a gentle simmer and leave to simmer, keeping an eye on the syrup it takes on a light amber colour.

When this colour is achieved pour in the milk in a gentle stream to avoid the syrup spitting.

Continue stirring the caramel over a medium heat until it is smooth and thick with a golden caramel colour.

Transfer the caramel to a bowl and leave to cool completely.

Once cooled beat the caramel with an electric whisk until slightly paler in colour. Then beat in the cool butter bit by bit ensuring it is fully incorporated between additions. Once all the butter has been added a smooth spreadable caramel cream should form.

Finally spread the caramel cream onto the cooled cake and slice.

Finished! This cake is perfect with coffee or hot chocolate

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