Ingredients
For the cake:
200 g medjool dates (stones removed)250 ml boiling water½ tsp vanilla extract50 g unsalted butter (+ extra for greasing)100 g dark brown sugar50 g caster sugar2 large eggs200 g self-raising gluten free flour1½ tsp bicarbonate of soda
For the sauce:
200 ml double cream130 g unsalted butter150 g dark brown sugar1 tsp vanilla extract
Method
For the cake:
- Finely chop the dates. Add to a saucepan with the boiling water and the vanilla extract. Bring to the boil and simmer for 2-3 minutes, then remove from the heat. Allow to cool for around 10 minutes before you make the cake batter.
- Preheat the oven to 180°C/ Fan 160C / Gas Mark 4. Add the butter and sugars to a mixing bowl and beat with an electric whisk for 1-2 minutes.
- Add the eggs then beat again until combined. Sift in the flour and bicarbonate of soda and beat again for another minute. Add the dates and fold in using a spatula until fully combined.
- Grease the dish with the extra butter and pour in the batter. Bake in the centre of the oven for 30-35 minutes until the cake starts to come away from the sides of the dish. Set aside to cool slightly while you make the sauce.
For the sauce:
- Melt the butter, vanilla essence and sugar in a large pan over a low heat, stirring regularly. Once the sugar has dissolved add the cream, bring to the boil and simmer for 1-2 minutes.
- Pour the sauce over the warm cake and serve straight away. Can also be served with extra custard or ice-cream too.