Written By Catherine Parrott

This recipe will be forever one of my most favourite bakes, and it came about due to a wedding cake request so it wasn’t even my bloody idea!

RECIPE:

STICKY DATE SPONGE

  • 250g STONED DATES

  • 200ml WATER

  • 1 Tsp BICARD SODA

  • 110g UNSALTED SOFT BUTTER

  • PINCH OF SALT

  • 200g DARK BROWN SUGAR

  • 2 MEDIUM WHOLE EGGS

  • 150g SELF-RAISING FLOUR

BUTTERSCOTCH SAUCE

  • 110g UNSALTED BUTTER

  • 175g DARK BROWN SUGAR

  • 150m DOUBLE CREAM

MASCARPONE BUTTERCREAM

  • 300g MASCARPONE CHEESE

  • 1 TBSP COOLED BUTTERSCOTCH SAUCE

  •  600ml DOUBLE CREAM

BEFORE YOU START…

  • Preheat your oven to 160c (Fan Oven- 180c for other, less powerful ovens)

METHOD:

FOR THE STICKY DATE SPONGE…

Combine the dates and water in a pan and cook until the dates have softened. Transfer to a bowl and blitz until smooth. While still hot sprinkle over the bicarb,  leave to bubble before giving it a mix through. Set aside to cool.

Cream the butter, sugar and salt together until light and fluffy. Add the eggs one by one, mixing thoroughly until smooth.

Fold through the flour before finishing the mixture with the now cooled date mixture. Divide the mixture evenly between the three tins and bake for 20-22 minutes until risen, and a knife comes out clean. Remove from the oven and cool, removing from the tin carefully while still warm to prevent overbaking.

FOR THE BUTTERSCOTCH SAUCE…

Combine everything in a pan and cook until the sugar and butter has melted. Set aside to cool completely.

FOR THE MASCARPONE BUTTERCREAM…

Mix a tbsp of butterscotch sauce with the mascarpone until smooth. Add the cream gradually and whip up until firm.

TO ASSEMBLE: Spread a thin layer of the buttercream across two of three sponges, follow by piping a border around the edges. Divide the butterscotch sauce between the two sponges (you can reserve some for serving or freeze some if you didn’t want to use it all. It defrosted very well). Layer then on top of one another and finish by placing the third sponge on top. Leave to firm up in the fridge for 20 minutes before covering the assembled cake with the rest of the buttercream.

And enjoy! This cake keeps well in the fridge for up to 3 days.

Catherine Parrott
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