• Cake:
  • 450 ml water
  • 250 g pitted dates
  • 22 ml baking soda
  • 80 g butter
  • 250 g sugar
  • 3 large eggs
  • 250 g all-purpose flour
  • 15 ml baking powder
  • 3 ml ground ginger
  • Toffee Sauce:
  • 190 g butter
  • 300 g brown sugar
  • 225 ml whipping cream
  • 2.5 ml vanilla essence



Preheat oven to 180°C. Coarsely chop dates, bring to boil in a saucepan with water and simmer for 5 minutes. Remove from the stove, mix baking soda and let stand for 20 minutes. Using the creaming method, mix butter and sugar together and add eggs to the mixture one at the time. Combine all dry ingredients and incorporate together with the egg butter mixture. Add dates and mix well. Bake in the preheated oven, using a water bath for 20 minutes at 180°C, then reduce the heat to 150°C until cooked approx. 25 minutes or until cake tester comes out clean. This can also be done in muffin forms.


Melt butter and dissolve sugar using medium heat and add cream and vanilla. SImmer until slightly thickened.


Serve warm with warm sauce and top with vanilla ice cream.