Spiced Sticky Toffee Sandwich Cake

Prep
30 mins plus cooling Cook
45 mins Serves
12

330g unsalted butter, softened, plus extra for greasing

150g date syrup

½ tsp ground cinnamon

½ tsp mixed spice

1 tsp bicarbonate of soda

225g light brown soft sugar

4 large eggs

325g self-raising flour

½ tbsp vanilla extract

4 tbsp dulce de leche

90g soft cheese

300g icing sugar, sifted

#Sweet Treats

Directions:

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Preheat the oven to 180˚C, gas mark 4. Grease and line the bases of 2 x 20cm loose-based cake tins.
Put the date syrup in saucepan on a gentle heat. Stir in the cinnamon, mixed spice, bicarbonate of soda and a pinch of sea salt until warmed through and combines. Set aside for 5 minutes.
In a large mixing bowl, use electric beaters (or a freestanding mixer) to beat together 180g butter with the light brown soft sugar, until pale and creamy. Beat in the eggs one at a time, then stir in the flour, vanilla and date syrup mixture. When smooth, divide the mixture between the tins and bake for 35-45 minutes, until a skewer inserted comes out clean.
Leave the cakes in the tins for 10 minutes, then turn out dome-side up onto a cooling rack. Spread the top of one of the warm cakes with 2 tbsp dulce de leche – this will be the top cake – then let them cool completely.
Once cooled, make the filling. Use electric beaters to beat the remaining 150g butter with the soft cheese and icing sugar for 3-4 minutes, until you have a smooth and creamy buttercream. Put the untopped cake on a board or stand and spread over half thhe buttercream. Drizzle or dollop over the 2 tbsp dulce de leche, swirling it around so it drizzles down the side a little too, then top with the other cake .
Spoon the remaining icing over the top cake and use the back of a spoon to create swirls. Drizzle over the remaining dulce du leche before serving.