If You Only Bake One Thing...
make it this scrumptious Free From Sticky Toffee Layer Cake
1 Chop dates into a bowl, add bicarbonate of soda and stir in 250 ml (9 fl oz) of boiling water. Cool then blend into a purée.
2 Line 3 x 20 cm (8 in) round, loose bottom cake tins with parchment and pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.
3 Put the butter and sugar into a bowl and beat until smooth. Beat in the eggs one at a time (or add the chickpea flour mix, if using). Beat in half the flour, then the treacle, then the remaining flour. Add the cold date purée and mix well.
4 Divide the mixture between the tins and smooth the tops. Bake in the pre-heated oven for 35 to 40 minutes, then turn out to cool on a wire rack.
5 To make the filling, put the mascarpone into a bowl and loosen it with a fork (or combine the vegan cheese and cream, if using). Break the chocolate into another bowl and microwave on full power for 50 seconds. Stir gently to ensure all is melted (or combine the vegan ingredients well in a bowl).
6 Stir the chocolate into the cheese mixture.
7 Divide the mixture between the cold sponges, smoothing out to edges. Pile the layers on top of each other, then chill the cake in the freezer for 30 minutes.
8 To make the topping, put the sugar, cream and butter into a pan, bring to a foaming boil and cook for 90 seconds while stirring. Remove pan from heat and stir until the topping thickens slightly. Spoon the syrup gently on to the top of the cake, allowing a little to dribble down the sides.