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How to make Sticky date celebration cake

Yield = 12
Prep time: 1:00
Cook time: 1:05
Total time: 2:05

Ingredients

  • 385g (2 1/2 cups) dried pitted dates
  • 350ml water
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 200g (1 cup, firmly packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 450g unsalted butter, at room temperature
  • 4 eggs
  • 375g (2 1/2 cups) self-raising flour, sifted
  • 90g (3/4 cup) walnuts, chopped
  • 380g (2 1/2 cups) icing sugar mixture
  • 55g (1/4 cup) caster sugar
  • 250ml (1 cup) thickened cream

Caramel sauce

  • 80g unsalted butter, chopped
  • 80g dark brown sugar
  • 125ml (1/2 cup) pouring cream
  • 1 tablespoon bourbon

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease base and sides of two 19.5cm (base measurement) springform pans. Line with baking paper. Coarsely chop 1⁄2 cup dates. Reserve.
  • Step 2 Bring water and remaining dates to the boil in a saucepan over medium heat. Simmer for 5 minutes. Remove from heat. Stir in bicarb and cinnamon. Set aside for 15 minutes to cool.
  • Step 3 Use electric beaters to beat brown sugar, vanilla and 250g butter in a bowl until pale and creamy. Beat in eggs, 1 at a time, alternating with 1 tablespoon flour, until well combined. With beaters on low, add half the remaining flour and half the date mixture until just combined. Repeat with remaining flour and date mixture until combined. Fold in reserved dates and 1⁄2 cup walnuts. Divide among prepared pans. Smooth surface. Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in pans for 10 minutes. Turn onto a wire rack to cool completely.
  • Step 4 Meanwhile, for the sauce, stir butter and sugar in a saucepan over low heat until sugar dissolves. Stir in cream. Bring to boil. Reduce heat to low. Simmer for 2 minutes. Stir in bourbon. Simmer for 1-2 minutes until thickened slightly. Cool to room temperature. Place in the fridge for 30 minutes to chill.
  • Step 5 Use electric beaters to beat remaining butter in a bowl until pale and creamy. Add icing sugar. Beat until light and fluffy. Beat in 1⁄3 cup caramel sauce until combined. Spoon a quarter of the frosting into a piping bag fitted with a 1cm fluted nozzle.
  • Step 6 Line a baking tray with baking paper. Sprinkle remaining walnuts over prepared tray. Place caster sugar in a non-stick frying pan over medium-low heat. Cook, shaking pan occasionally, for 3 minutes or until golden. Working quickly, pour over walnuts on prepared tray. Set aside to set. Break three-quarters into shards. Coarsely crush remaining toffee.
  • Step 7 Whisk cream in a bowl to firm peaks. Cut cakes in half horizontally. Place 1 cake base on a platter. Spread with a third of the frosting, leaving a space in centre. Fill space with a third of the cream. Drizzle with 1 tablespoon sauce. Repeat layering, finishing with piped frosting. Top with toffee shards. Drizzle with remaining sauce. Sprinkle with crushed toffee.