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Takes: 1 hour 15 minutes (plus cooling and chilling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 250g dried pitted dates, chopped
- 1 tsp bicarbonate of soda
- Vegetable oil, for greasing
- 100g unsalted butter, softened
- 300g caster sugar
- 2 eggs
- 210g self-raising flour
- 12g sachet powdered gelatine
- 250g full-fat soft cheese, at room temperature
- 2 tsp finely grated lemon zest
- 60ml lemon juice
- 300ml double cream, softly whipped
Method
1. Place the dates and bicarbonate of soda in a heatproof bowl. Pour over 300ml just-boiled water and leave to stand for 20 minutes or until the dates soften. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 24cm square cake tin and line the base and sides with baking paper.
2. Using a hand-held electric mixer, beat the butter and 225g of the caster sugar together in a large bowl until pale and creamy. Add the eggs, one at a time, beating lightly after each addition. Sift over the flour and fold in. Mash the soaked dates with a fork then fold in until thoroughly combined.
3. Spoon the mixture into the tin and level the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes, then turn out onto a wire rack to cool completely.
4. Meanwhile, sprinkle the gelatine over 2 tbsp just-boiled water in a heatproof jug. Leave for 2 minutes until spongy, then stir until the gelatine has dissolved. Cool for 10 minutes. Place the soft cheese, remaining caster sugar and lemon zest in a bowl and beat until smooth. Gradually stir in the cooled gelatine. Fold in the whipped cream.
5. Clean and re-grease the cake tin and place the cake upside down in the tin. Spread the soft cheese mixture over the surface. Chill for 2 hours or until set.
6. Serve cut into slices and drizzled with warmed caramel sauce, if liked.
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