I substituted the plain flour for wholemeal because I thought I might as well make it as good as possible and I baked it in a round cake tin to further trick my brain. When it came out I let it cool and then sliced it in half through the middle. I sandwiched it back together again with a scrummy paste made from about 25-30 dried dates softened with around 4-5 tablespoons of boiling water (keep adding a splash and mashing them until they are the consistency of thick lemon curd). Add to the date paste half a teaspoon of ground cinnamon and a dessert spoon of cocoa powder. This made a really sweet chocolate filling ideal for this cake, but it’s also good on toast if you miss the occasional chocolate spread.