Jules Of The Kitchen_CROPPED 2In 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

Ingredients

Jules of the Kitchen Ramadan

Cake
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
2 eggs
125g self-raising flour – sieved

Toffee Fudge

250g soft brown sugar
300ml cream
35g butter

Cream Cheese Icing

370g cream cheese – softened
200g butter – softened
120g icing sugar
1 tsp vanilla paste or essence

Method

Prepare cake tins

Grease lightly with butter and line bases with non-stick baking paper circles.

Make cake

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.

Cook

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.

 Assemble cake

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 of the KitchenJules 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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