Ingredients:

  • 225g Medjool dates, pitted and chopped
  • 240ml boiling water
  • 1 tsp baking soda
  • 85g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 175g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 150g dark brown sugar (for sauce)
  • 115g unsalted butter (for sauce)
  • 240ml heavy cream (for sauce)
  • 1 tsp vanilla extract (for sauce)
  • 0.5 tsp sea salt (for sauce)

Instructions:

  1. Place 225g chopped dates in a bowl with 1 tsp baking soda and pour over 240ml boiling water. Let them sit for 10 minutes until they soften into a mushy consistency.
  2. Beat 85g softened butter with 150g dark brown sugar until the mixture is light and fluffy.
  3. Add 2 large eggs one at a time, beating well after each. Mix until the batter looks smooth and pale.
  4. Sift in 175g flour, 1 tsp baking powder, and 0.5 tsp salt. Fold gently to avoid overworking the gluten.
  5. Stir in the soaked dates along with all their liquid and 1 tsp vanilla. The batter will look thin, but that is normal.
  6. Pour into your greased 20cm dish and bake at 180°C for 35 minutes until a skewer comes out mostly clean.
  7. While the cake bakes, combine 115g butter, 150g brown sugar, and 240ml heavy cream in a pan. Heat until the sauce thickens and coat the back of a spoon.
  8. Poke holes all over the warm cake and pour over half the sauce. Watch as the sponge drinks up the liquid.
  9. Place the sauced cake under the broiler for 2-3 minutes until the top is bubbling and slightly charred.
  10. Serve immediately. Add 1 tsp vanilla and 0.5 tsp sea salt to the remaining sauce and pour it over individual servings.