Ingredients:

  • 225g Medjool dates, pitted and roughly chopped
  • 250ml boiling water
  • 1 tsp baking soda
  • 85g unsalted butter, softened
  • 175g dark muscovado sugar
  • 2 large eggs, room temperature
  • 175g all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp black treacle
  • 1 tsp pure vanilla extract
  • 150g unsalted butter (for sauce)
  • 300g dark muscovado sugar (for sauce)
  • 1 tbsp black treacle (for sauce)
  • 200ml heavy cream
  • 0.5 tsp flaky sea salt

Instructions:

  1. Place 225g chopped dates in a heatproof bowl and cover with 250ml boiling water and 1 tsp baking soda. Let the dates soak for 15 minutes until the skins are visibly falling apart.
  2. Transfer the soaked date mixture to a blender and pulse until you have a smooth, thick, mahogany-colored purée.
  3. In a large bowl, cream 85g softened butter and 175g muscovado sugar together using an electric mixer until pale and fluffy.
  4. Add the eggs one at a time, ensuring each is fully incorporated. Fold in 1 tbsp treacle and 1 tsp vanilla extract.
  5. Sift the 175g flour and 1 tsp baking powder into the mixture. Fold in the date purée until a consistent batter forms.
  6. Pour the batter into a greased 20cm square baking dish. Bake for 30 minutes at 180°C until the sponge is springy to the touch.
  7. Prepare the sauce: In a medium saucepan, combine 150g butter, 300g muscovado sugar, 1 tbsp treacle, and 200ml heavy cream. Simmer over medium heat until thickened and glossy. Stir in the flaky sea salt.
  8. While the cake is still piping hot, poke at least 50 tiny holes across the surface with a toothpick. Pour half the warm toffee sauce over the sponge.