• Preheat oven to 160c.
• Grease and line a 20cm (8") square cake pan with parchment/baking paper (leaving some overhang for removal) and set aside.
• Place the chopped dates in a bowl, sprinkle over bicarb soda then add boiling water and set aside for 15 minutes to soften.
  300 g dates, 1 teaspoon bicarbonate of soda, 250 ml boiling water
• Once softened, mash the dates well with a potato masher or fork (you want it to be like a puree or paste with hardly any lumps) and set aside.
• Place salted butter and light brown sugar in a bowl and using a hand-held or stand mixer, beat until smooth and combined.
  80 g salted butter, 40 g light brown sugar
• Beat in eggs and vanilla.
  2 eggs, ½ teaspoon vanilla extract
• Then add plain flour and baking powder, mixing until combined.
  190 g plain flour, 1½ teaspoons baking powder
• Add date mixture to the bowl, mixing until well incorporated.
• Pour cake batter into prepared pan, smooth out the top and bake for 30 - 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Sauce

• Meanwhile, combine the sauce ingredients in a medium saucepan and bring to a simmer over medium heat.
  50 g salted butter, 70 g dark brown sugar, 100 g light brown sugar, ½ teaspoon vanilla extract, 300 ml thickened cream
• Once butter is melted, stir to incorporate then simmer for 2 minutes.

To assemble

• While the cake is still hot (leave it in the pan), use a toothpick or a skewer to poke 30 to 40 holes all over the surface of the cake.
• Slowly pour ⅓ cup of the sauce over the top of the cake and let it sit for 10 minutes to allow it to soak into the holes (see my notes).
• Sprinkle over chopped walnuts (if using), slice and serve warm with more sauce on top.
  1 tablespoon chopped walnuts