In this special Ramadan series, Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’, will bring you recipes that are perfect for the celebration of the Holy Month of Ramadan. New recipes every week, straight from Jules of the Kitchen.
Toffee Fudge Date Cake with cream cheese icing
Dates, toffee and a creamy, vanilla cream cheese icing — what an indulgent combination of deliciousness. A perfect trio I believe, for an afternoon tea cake and exceptionally suitable during the Holy month of Ramadan.
Serves 6-8 slices
Preparation: 30 minutes
Cooking: 20 minutes
Oven temperature: 180º C
250g dates – pitted and chopped
1 tsp baking soda
150ml boiling water
1 tbsp of black coffee – liquid
125g butter – softened
150g soft brown sugar
125g self-raising flour – sieved
250g soft brown sugar
Cream Cheese Icing
370g cream cheese – softened
200g butter – softened
120g icing sugar
1 tsp vanilla paste or essence
Prepare cake tins
Grease lightly with butter and line bases with non-stick baking paper circles.
In a bowl sprinkle the dates with the soda, then pour the boiling water over them. Stir until soda is dissolved and allow to stand for 10 – 15 minutes.
In a separate bowl beat the butter and sugar until creamy. Add eggs one at a time beating until light and fluffy. Stir in the sieved flour, the soaked dates, liquid coffee and water mixture.
Turn into three 21cm sandwich cake tins.
Bake in a preheated oven for 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin before turning out cold to assemble the cake.
Make toffee fudge, approximately 300mls
Place all ingredients in a saucepan and stir over medium heat until sugar dissolved. Bring to the boil, turn down the heat and simmer for 5 minutes. Allow to become cold which will thicken the sauce.
Make cream cheese icing
In a large bowl or electric mixer, blend smooth all ingredients.
Select the base, middle and top from the 3 baked cakes.
Place the base onto a cake board and alternatively layer each cake with cream cheese icing and toffee fudge.
For the last layer, just heap on plenty of icing and smooth all over and down the sides, removing excess to create the fashionable ‘designer’ look.
Jules tips This recipe is created for 3 x 21cm non-stick shallow sandwich tins. If you are using deep-sided cake tins, I would recommend doubling the quantity of ingredients, and if only wishing to bake a 2 tiered cake then please just use this recipe. Please note, the raw mixture will resemble a thick batter and after cooking, it is always best to allow the cakes to cool in the tin, as the thin layers of the cake may break if handled too much. By the way, any leftover icing can be stored and used perhaps as a topping for a cupcake!
Contributed by: Julia Toon, Jules of the Kitchen
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