Sticky toffee cake

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• 225 g unsalted butter plus extra for the tins
  Ingredient note

  Source: 225g unsalted butter plus extra for the tins
• 500 g dates pitted
  Ingredient note

  Source: 500g dates pitted
• 2½ tsp bicarbonate of soda
  Ingredient note

  Source: 2½ tsp bicarbonate of soda
• 125 g muscovado sugar
  Ingredient note

  Source: 125g muscovado sugar
• 100 g treacle
  Ingredient note

  Source: 100g treacle
• 2½ tsp + 1 tsp vanilla bean paste
  Ingredient note

  Source: 2½ tsp vanilla bean paste; Source: 1 tsp vanilla bean paste
• 5 each eggs
  Ingredient note

  Source: 5 eggs
• 425 g self-raising flour
  Ingredient note

  Source: 425g self-raising flour
• 2½ tsp flaky sea salt
  Ingredient note

  Source: 2½ tsp flaky sea salt
• 100 g pecans
  Ingredient note

  Source: 100g pecans
• 275 g unsalted butter softened
  Ingredient note

  Source: 275g unsalted butter softened
• 175 g icing sugar sifted
  Ingredient note

  Source: 175g icing sugar sifted
• 350 g soft cheese
  Ingredient note

  Source: 350g soft cheese
• 200 g sticky toffee sauce
  Ingredient note

  Source: 200g sticky toffee sauce

1. For the filling and topping, toast the pecans on a small baking tray in the oven for 10-12 mins, until they have a toasty aroma. Set aside to cool completely before roughly chopping. Set aside.
2. Heat the oven to 190C/170C fan/gas 5. For the sponges, butter 3 x 20cm cake tins and line with baking parchment. Put the dates in a saucepan with 450ml water and bring to a boil. Reduce the heat and simmer for 3-5 mins until the dates are soft and breaking down. Remove from the heat, stir in the bicarb and leave to cool for at least 10 mins before carefully mashing or blending with a hand blender until fairly smooth.
3. In the bowl of a stand mixer that’s been fitted with the paddle attachment (or using an electric whisk), beat the butter and sugar until pale and fluffy. Beat in the treacle and vanilla before adding in the eggs one at a time, beating well after each addition. Fold in the flour and salt, followed by the date purée, until just combined. Divide the batter between the prepared tins and bake for 25-30 mins until a skewer inserted into the centre of each cake comes out clean. Leave to cool completely in the tins.
4. For the buttercream, beat the butter in a stand mixer or using an electric whisk for 4-5 mins until pale and fluffy. Add the icing sugar and continue to beat until incorporated before adding the vanilla and 1 tsp fine sea salt. Slowly beat in the soft cheese in two additions, mixing until just combined, then fold through 3 tbsp of the sticky toffee sauce. Keep chilled until needed.
5. To assemble, trim the top of all three sponges using a serrated knife to level, if needed (or flip them over and use the flat edge as the top). Put one sponge onto a cake stand, board or plate and spread over a thin layer of the soft cheese icing. Drizzle over 2-3 tbsp of the sticky toffee sauce and sprinkle over a third of the toasted nuts. Repeat once more, then top with the remaining sponge.
6. Coat the whole cake with a thin layer of buttercream and use a cake scraper or large palette knife to smooth it and create a ‘semi-naked’ effect. Finish by drizzling sticky toffee sauce around the outer edge and dotting the remaining toasted pecans in the sauce. Will keep covered and chilled for up to two days. Bring to room temperature to serve with the remaining sticky toffee sauce.