Ingredients:

  • 225g Medjool dates, pitted and chopped
  • 180ml boiling water
  • 1 tsp bicarbonate of soda
  • 75g unsalted butter, softened
  • 150g dark brown soft sugar
  • 2 large eggs, room temperature
  • 175g all-purpose flour
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
  • 115g unsalted butter (for sauce)
  • 150g dark brown soft sugar (for sauce)
  • 200ml heavy cream
  • 0.25 tsp flaky sea salt

Instructions:

  1. Place chopped dates and bicarbonate of soda in a heat-proof bowl. Pour boiling water over them and let sit for 10 minutes, then mash into a uniform paste.
  2. In a large bowl, whisk 75g softened butter and 150g dark brown sugar until combined. Add eggs one at a time, followed by vanilla extract.
  3. Gently fold in the flour and sea salt. Pour in the warm date mixture and stir until combined; the batter will be thin.
  4. Pour the batter into a greased 9x9 inch pan and bake at 180°C (350°F) for 30-35 minutes until the sponge springs back when touched.
  5. Prepare the sauce by simmering 150g dark brown sugar and heavy cream in a saucepan. Whisk in 115g cold butter and flaky sea salt until glossy and emulsified.
  6. Prick the warm cake all over with a skewer. Pour half the warm toffee sauce over the cake to soak. Serve the remaining sauce on the side.