Ingredients:

  • 8 oz Medjool dates, pitted and chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 6 tbsp unsalted butter, softened
  • 0.75 cup dark brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 cup dark brown sugar (for sauce)
  • 1 cup heavy cream
  • 0.5 cup unsalted butter (for sauce)
  • 0.5 tsp flaky sea salt

Instructions:

  1. Place chopped dates and baking soda in a heatproof bowl. Pour boiling water over them and let sit for 15 minutes. Blitz in a blender until it forms a smooth, thick paste.
  2. In a large bowl, cream 6 tbsp softened butter and 0.75 cup dark brown sugar until light and aerated. Add eggs one at a time, followed by the vanilla. Fold in the date puree.
  3. Sift together flour, baking powder, and fine sea salt. Fold the dry ingredients into the date mixture until just combined. Pour into a greased 9x9 inch baking pan.
  4. Bake at 350°F (175°C) for 30-35 minutes until the center is set. While baking, prepare the sauce by simmering 1 cup brown sugar, heavy cream, and 0.5 cup butter in a saucepan for 5 minutes. Stir in flaky salt.
  5. Poke holes in the warm cake and pour half the sauce over it. Let sit for 10 minutes to absorb. Serve warm with the remaining sauce.