Toffee fudge gateau

Preheat the oven to 180C/Gas Mark 4.

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.

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.

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.

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.

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.

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.

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.

Place the cake on a plate, smooth the remaining frosting over the top and sprinkle over the remaining grated fudge.