Sticky toffee tiramisu

Ingredients

THE CAKE

• 2 tbsp oat/ almond flour
• 2 tbsp wholemeal self raising flour
• 1 heaped tbsp sugar
• 1/4 tsp baking powder
• 1 egg
• 50g chopped dates
• 1 tbsp your date soak
• Just less than 1/4 cup milk

THE DATE SOAK

• 150g soft dates (I used zamli)
• 1 1/2 cups coffee (I used pre made cold brew)

THE CREAM

• 300g yogurt
• 2 tbsp syrup/ equivalent sweetener of choice
• Milk to thin the yogurt to spreadable cream consistency
• Splash of vanilla

Method

1. First, make your date soak (this is what will be used instead of coffee to soak into the sponge).
2. Add 150g pitted dates to a microwave safe bowl, add a splash of water & cover with a plate
3. Microwave for 1-2 minutes, until the dates have softened
4. Add your dates and brewed coffee to a blender and blend until smooth - it should be quite runny
5. Make your cake - add your dry ingredients to a mixing bowl, mix well, then add your egg, the date soak, and milk
6. Add a pinch of salt and your dates, mix well, then add to a microwave safe silicone cake mould, or flat bowl, and microwave for 2-3 minutes, until risen & it springs back to the touch
7. Leave your cake to cool slightly, then mix together your cream ingredients & adjust to taste
8. Once your cake is slightly cooler, tip it out onto a board, then use your serving glass/ dish to cut out 3-4 shapes
9. Once everything is ready, add 2 tbsp your cream to the bottom of your serving glass/ dish, spreading across the bottom
10. Add 1 of your cake cut outs, prick the top with a fork all over, then add 2 tbsp your date soak, then add 2-3 tbsp more yogurt, spreading evenly
11. Repeat until you’ve used all your cake cut outs, ending with a layer of your cream
12. Sprinkle with cocoa powder, and leave to set in the fridge for atleast 30 mins