Toffee fudge gateau

Gluten free, this delicious toffee and fudge dessert is a comfort food taste sensation!

Brought to you by National Trust

Gluten free, this delicious toffee and fudge dessert is perfect for sharing (if you want!) on a cosy winter afternoon or evening with friends and family. 

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Ingredients

For the cake

  • 400g (14oz) dates, pitted
  • 200ml (7fl oz) water
  • 1tsp bicarbonate of soda
  • 30g (1oz) golden syrup
  • 200ml (7fl oz) vegetable oil
  • 6 free-range eggs
  • 250g (9oz) soft light brown sugar
  • 1tbsp vanilla extract
  • 400g (14oz) gluten-free self-raising flour

For The frosting

  • 100g (31/2oz) baking margarine
  • 200g (7oz) icing sugar

For The caramel

  • 100g (31/2oz) caster sugar
  • 2tbsp double cream

For the fudge

  • 100g (31/2oz) dark chocolate drops
  • 100g (31/2oz) condensed milk

Instructions

1
Preheat the oven to 180C/Gas Mark 4.
2
Put the dates, water, syrup and bicarbonate of soda in a saucepan over a medium heat. Bring to the boil then simmer until the dates have broken down. Decant the dates into the bowl of a food processor with an 'S' blade attached and blitz until smooth. Set aside to cool completely while you prepare the rest of the ingredients.
3
Put the oil, eggs, brown sugar and vanilla flavouring into the bowl of your mixer, attach the whisk and whisk until light and fluffy. You could use a hand whisk if you do not have a stand mixer.
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. Divide the mixture between two 23cm (9in) sandwich tins and bake for 25-30 minutes. Remove and leave to cool.
5
For the caramel: Place the sugar in a pan over a high heat, swirl gently until melted, then bubbling and golden brown. Add the cream, stir well, let it simmer for a couple of minutes, then remove from the heat and leave until cold.
6
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.
7
For the fudge: Melt the chocolate, then stir in the condensed milk. Pour into a lined tin and leave until cold and set. Grate into flakes.
8
Use the frosting to sandwich the cakes together, then cover the sides. Place the grated flakes in a tray. Hold the cake by the top and bottom and place the frosted side in the tray, rolling in the grated fudge, until covered.
9
Place the cake on a plate, smooth the remaining frosting over the top and sprinkle over the remaining grated fudge.
Last updated 17 days ago

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