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Sticky date layer cake
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Prep Time:
355 minutes
Cook Time:
65 minutes
Total Time:
420 minutes
Upgrade your dessert game with a decadent sticky date layer cake topped with candied mandarins by Curtis Stone.
Ingredients:
  • 500.00 ml pitted dates (about 280g), coarsely chopped
  • 3.13 gm bicarbonate of soda
  • Non-stick cooking spray
  • 275g plain flour
  • 5.00 gm baking powder
  • 0.60 gm sea salt flakes
  • 590g brown sugar
  • 115g unsalted butter, softened
  • 3 Free Range Eggs
  • 2 vanilla beans, split lengthways, or 3 tsp vanilla extract
  • 1kg cream cheese, softened
  • 180g unsalted butter, softened
  • 220g brown sugar
  • 1.80 gm sea salt flakes
Instructions:
  • Combine 1 3/4 cups of boiling water with dates and bicarbonate of soda in a bowl. Cover and let soak for 4 hours or until dates are very soft.
  • Preheat your oven to 175C (155C fan-forced) and place a rack in the center. Generously spray a 20cm square baking pan with non-stick cooking spray and line the base with baking paper.
  • In a separate bowl, combine flour, baking powder, and salt. In a large bowl, use a handheld electric mixer to cream together sugar and butter until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla until mixture lightens in color, about 1 minute. Gradually add and mix in the flour mixture and date mixture on low speed, scraping the bowl as needed.
  • Pour the batter into the prepared dish and bake for about 1 hour and 5 minutes, or until the cake springs back when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached. Let it cool on a rack for 30 minutes.
  • Loosen cake by running a knife around edges. Invert onto rack, remove baking paper, and cool upside down to help level it.
  • Scrape vanilla bean seeds into a large bowl with cream cheese, butter, sugar, and salt. Use an electric handheld mixer on medium speed to beat for 6 minutes until smooth and fluffy.
  • Gently divide cake in half to create 2 even layers. Place a dollop of frosting on a cake plate and position one layer, cut-side up, on the frosting. Clear any loose crumbs from the cake. With an offset spatula or palette knife, coat the cake with 1½ cups of frosting for a sleek finish. Add the second layer on top, cut-side down, and press down gently. Cover the top and sides of the cake with 2 cups of frosting for a polished look. Chill the cake for approximately 30 minutes until the frosting sets.
  • Smoothly spread the remaining frosting over the cake in a decorative manner. Chill for 30 minutes until frosting sets.

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