Toffee fudge gateau

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.

Step 10

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