Ingredients

• 1 1/4 cups Dried Dates, chopped pitted
• 1 tsp Bicarbonate of Soda
• 1 cup Water
• 75 g Butter, softened
• 3/4 cup Brown Sugar, lightly packed
• 1 tsp Vanilla extract
• 2 large Eggs
• 1 1/2 cups Gluten-free Plain Flour, sifted

Caramel Sauce:

• 2/3 cup Caster Sugar
• 1/3 cup Water
• 1 cup Thickened Cream
• 20 g Butter

Method

1. Preheat oven to 180˚C (160˚C fan forced). Grease and line base of a 20cm square cake pan.
2. Combine dates and bicarbonate of soda in a medium bowl. Bring water to the boil. Pour over dates and allow to stand while preparing cake batter.
3. Cream butter and sugar in a medium bowl until light and fluffy. Beat in vanilla and eggs, one at a time, beating well after each addition. Fold through flour then date mixture until smooth. Pour into cake pan and bake for 30-35 minutes, or until golden and cooked through. Stand in pan for 5 minutes then remove to a rack.
4. For sauce: Place sugar and water in a frying pan. Swirl pan until sugar has melted. Bring to a boil and cook until mixture is the colour of honey (about 3-4 minutes). Remove from heat and whisk in cream and butter. Whisk until smooth, return to heat and simmer, whisking for 2 minutes or until thickened slightly and a rich caramel colour. Slice cake into squares and drizzle over sauce and serve with optional cream.

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