Ingredients:

  • 225g Medjool dates, pitted and chopped
  • 250ml boiling water
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla bean paste
  • 85g unsalted butter, softened
  • 175g dark muscovado sugar
  • 2 large eggs, room temperature
  • 175g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 150g dark muscovado sugar (for sauce)
  • 100g unsalted butter (for sauce)
  • 200ml heavy cream
  • 1 tbsp black treacle

Instructions:

  1. Ensure dates are pitted and cut into small, uniform pieces. Pour 250ml boiling water over the dates and stir in 1 tsp bicarbonate of soda. Stir in 1 tsp vanilla bean paste and let the mixture sit for 10 minutes until the dates look soft and the liquid is dark.
  2. Beat 85g softened butter and 175g dark muscovado sugar until the mixture is pale and fluffy. This takes about 3-5 minutes. Add the 2 large eggs one at a time, beating well after each addition.
  3. Sift in 175g all purpose flour, 1 tsp baking powder, and 0.5 tsp sea salt. Fold gently with a spatula until no white streaks remain. Gently fold in the date mixture (including all the soaking liquid) until the batter is a uniform, pourable consistency.
  4. Pour into your prepared tin and bake at 180°C (350°F) for 35 minutes until the sponge is springy to the touch and a skewer comes out clean.
  5. While the cake bakes, combine 150g muscovado, 100g butter, 200ml heavy cream, and 1 tbsp treacle in a saucepan. Simmer for 5 minutes until the sauce is glossy and thick enough to coat a spoon. Use a skewer to poke holes all over the warm cake, then pour over half the sauce. Let it sit for 5 minutes before serving with the remaining sauce.