Spiced Sticky Date, Caramel, and Star Anise Cake

Directions

1. Preheat oven to 160°C (325°F). Line 2 lightly greased 12-centimeter round cake tins with non-stick baking paper, allowing an extra 2 centimeters of paper to overhang at the top of each tin.
2. Place the dates, water and bicarbonate of soda in a bowl and set aside for 10 minutes to soften slightly.
3. Place the date mixture, butter, and sugar in a food processor and process until well-combined. Add the eggs, flour, cinnamon, and mixed spice and process until just combined. Divide the mixture between the prepared tins.
4. Cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
5. Trim the top off each cake and place each on a cake stand. Using a small palette knife, spread the dulce de leche around the top and sides of the cakes. Decorate the tops with star anise