Ingredients:

  • 225g Medjool dates, pitted and chopped
  • 175ml boiling water
  • 1 tsp baking soda
  • 85g unsalted butter, softened
  • 175g dark brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 175g all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 115g unsalted butter (for sauce)
  • 150g dark brown sugar (for sauce)
  • 200ml heavy cream
  • 0.5 tsp flaky sea salt

Instructions:

  1. Place chopped Medjool dates in a heat-proof bowl, sprinkle with baking soda, and pour over the boiling water. Let soak for 20 minutes until softened, then mash slightly with a fork.
  2. In a large bowl, cream 85g softened butter and 175g dark brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  3. Whisk together the flour, baking powder, and fine sea salt. Gently fold the dry ingredients into the butter mixture until just combined.
  4. Stir the date mixture, including all the soaking liquid, into the batter. Pour into a greased 9x9 inch square baking pan.
  5. Bake at 350°F (180°C) for 35 minutes, or until a skewer inserted into the center comes out clean.
  6. While the cake bakes, combine 115g butter, 150g dark brown sugar, and 200ml heavy cream in a small saucepan. Simmer over medium heat for 5 minutes until thickened. Stir in flaky sea salt.
  7. Poke holes all over the warm cake with a skewer and pour half of the warm toffee sauce over the top. Let it soak in for 10 minutes before serving with the remaining sauce.