Sticky date layer cake

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Recipe's preparation

cake

Place a large bowl onto mixing bowl lid, weigh in 280g pitted dates and baking soda and set aside.

Position a rack in centre of oven and preheat oven to 175C (155C fan-forced). Generously spray a 20cm square baking pan with non-stick cooking spray and line base with baking paper.

Place 1 3/4 Cups Boiling water over the dates； the mixture will bubble up. Set aside and allow dates to soak for 20 minutes. Meanwhile, grease your prepared tin.

Mix Dry Ingredients (set aside): Add to bowl: 275g all-purpose flour 1 ½ tsp baking powder ½ tsp salt , 5 sec/speed 5 Set aside in a separate bowl.

Add to clean bowl: 115g unsalted butter (room temp or softened ) 590g brown sugar. Mix 30 sec/speed 4 scrape down, thenMix again 1 min/speed 4 until light and fluffy.

In a seperate bowl blend the dates and water together 10 sec/speed 5

Insert butterfly.(while mixing add 3 large eggs, 1 min/speed 3One at a time, through lid while mixing at speed 3.Allow 20 sec per egg.Add 1 tsp vanilla extract, mix 10 sec/speed 3

Remove butterfly.Add dry ingredients.Mix10 sec/speed 3 scrape down.Add date mixture.Mix 10 sec/speed 4

Pour the batter into the prepared dish. Bake, without moving, for about 1 hour 5 mins or until cake springs back when gently pressed and a toothpick inserted into centre of cake comes out with a few moist crumbs attached. Transfer to a rack and cool for 30 mins.
Run a knife around edges to loosen cake. Invert cake onto rack and remove baking paper. Cool cake upside down on rack (this will help level it out).

Icing

To make the vanilla toffee frosting, using add 1 kg cream cheese, 3 tsp vanilla essense 180g butter (Softened), 220g Brown sugar, and Sprinkle of sea salt flakes. Insert butterfly & 6 min/speed 4
Halve cake horizontally into 2 even layers. Dab some frosting on a cake plate and centre 1 cake layer, cut-side up, on frosting. Brush away any loose crumbs from cake. Using an offset spatula or palette knife, spread 1½ cups of frosting over cake to form a smooth even layer. Top with other cake layer, cut-side down. Press firmly to adhere layers. Spread 2 cups of frosting over top and sides of cake to form a smooth thin layer. Refrigerate cake for about 30 mins or until frosting is not tacky. Spread the remaining frosting decoratively all over the cake to form a smooth coat. Refrigerate for 30 mins or until frosting is firm.