Toffee fudge gateau

A delicious gluten-free showstopper, this indulgent cake is packed with squidgy dates, smothered in caramel frosting and coated in fudgy flakes.

35 minutes prep. time
25–30 minutes cooking time
Serves 12
Cakes, bakes & desserts, Vegetarian

On a white cakestand is a round cake covered in creamy frosting, decorated with chocolate fudge pieces all over — The chocolate fudge decoration on this impressive cake is very tempting | © National Trust Images/Vicki Blatchley

For the cake

400g pitted dates
1 tsp bicarbonate of soda
30g golden syrup
200ml vegetable oil
6 eggs
250g soft light brown sugar
1 tsp vanilla extract
400g gluten-free self-raising flour

For the frosting

100g baking margarine
200g icing sugar

For the caramel

100g caster sugar
2 tbsp double cream

For the fudge

100g dark chocolate drops
100g condensed milk

Step 1

Put the dates, golden syrup, bicarbonate of soda and 200ml water in a saucepan over a medium heat. Bring to the boil, then simmer until the dates have broken down.

Step 2

Transfer the dates into the bowl of a food processor with an 'S' blade attached and blitz until smooth. Set aside.

Step 3

Put the oil, eggs, brown sugar and vanilla flavouring into the bowl of a mixer, attach the whisk and whisk until light and fluffy. You could use a hand whisk if you don't have a stand mixer.

Step 4

Tip the cooled date mixture into the egg mixture and whisk briefly to combine. Add the gluten-free flour to the bowl and mix until incorporated.

Step 5

Divide the mixture between two 23cm sandwich tins and place in a preheated oven at 160°C (150°C fan/gas mark 3) for 25–30 minutes. Remove and leave to cool.

Step 6

For the caramel

Place the sugar in a pan over a high heat, swirl gently until melted then bubbling and golden brown. Add in the cream, stir well, let it simmer for 2 minutes, then remove from the heat and leave until cold.

Step 7

For the frosting

Place the margarine and icing sugar in a bowl and whip until light and fluffy. Gradually pour in the cold caramel, while still whisking, until smooth and fluffy.

Step 8

For the fudge

Melt the chocolate, stir in the condensed milk, pour into a lined tin and leave until cold and set. Grate into flakes.

Step 9

Use the frosting to sandwich the cakes together, then cover the sides. Place the grated fudge flakes in a tray. Hold the cake by the top and bottom, place the frosted side in the tray, and roll in the grated fudge until covered.