spiced date layer cake
with butterscotch icing
- 20 soft fresh dates (400g), pitted
- 1¼ cups (310ml) boiling water
- 1½ teaspoons bicarbonate of (baking) soda
- 200g unsalted butter, chopped
- 1 cup (240g) firmly packed CSR Dark Brown Sugar
- 4 eggs
- 2½ cups (375g) self-raising (self-rising) flour
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 500g mascarpone
- ⅓ cup (80g) firmly packed CSR Dark Brown Sugar, extra
- 1 cup (220g) CSR Caster Sugar
- ¼ cup (60ml) water
- 80g unsalted butter
- ½ cup (125ml) single (pouring) cream
- Preheat oven to 160°C (325°F). Line 2 x 20cm round cake tins with non-stick baking paper. Place the dates, water and bicarbonate of soda in a medium heatproof bowl and allow to soak for 10 minutes. Place the date mixture, butter and sugar in a food processor and process until well combined. Add the eggs, flour, cinnamon and mixed spice and process until just combined.
- Divide the mixture between prepared tins. Bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
- To make the mascarpone filling, fold the mascarpone and brown sugar together in a medium bowl until just combined. Set aside.
- To make the butterscotch icing, place the sugar and water in a small saucepan over medium heat and stir until sugar is dissolved. Cook, without stirring, for 7–8 minutes or until the temperature reaches 160°C (325°F) on a sugar thermometer. Remove from heat, add butter and cream and carefully stir to combine. Set aside until cool.
- Trim the tops from the cakes and cut each cake in half horizontally. Place one layer of cake onto a cake stand or plate. Using a small palette knife, spread the cake with ⅓ of the mascarpone filling. Repeat with the layers and filling. Spread the top of the cake with the butterscotch icing to serve. Serves 12-14
Tips + Tricks:
The dark brown sugar adds a lovely richness to this celebratory cake, and adds subtle caramel notes to the creamy mascarpone filling. Top it off with an addictively smooth and luscious butterscotch icing and you’ve got a serious showstopper.
Photography: William Meppem
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