You haven't tasted 'rich' until you've tried this show-stopping dessert.
Preheat the oven to 180°C. Grease and line the base and sides of a 20cm round spring form pan. Set aside.
Heat the dates and water in a small saucepan over a medium heat. When the mixture starts to boil, stir in the bicarb soda and 60g butter. Remove from the heat and set aside to cool.
Once the mixture is cool, use a hand blender or food processor to blitz the dates for a few seconds until a paste forms. The paste should still have lumps of the dates and not be completely smooth. Add the eggs and vanilla, and blitz again until combined. Stir in the flour and 150g brown sugar and mix until well combined.
Pour the mixture into the prepared tin and transfer onto the bottom shelf of the oven. Cook for 50-55 minutes, covering the cake loosely with baking paper or foil after 30 minutes. When the cake is ready, a skewer will come out clean after being inserted into the center of the cake.
While the cake is baking, make the butterscotch sauce. Heat all the ingredients in a medium saucepan over a medium heat. Stir until all the ingredients have melted and are well combined. Simmer gently for 5 minutes and then remove the pan from the heat.
Once the cake is ready and has cooled for 10 minutes, use a knife to pierce several deep holes into the cake. Pour half the sauce over the cake and wait for 5 minutes for the sauce to soak in.
Remove the cake from the pan, and serve warm with the remaining butterscotch sauce and lightly whipped cream.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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