cake

• 25g

  baking powder

• 150g

  brown sugar

• 50g

  buckwheat flour

• 220g

  butter

• 200g

  caster sugar

• 1 tsp

  cinnamon

• 350g

  dates

• 3

  eggs

• 1 tsp

  ginger

• 0.5 tsp

  nutmeg

• 350g

  plain flour

• 1 tsp

  salt

• 2 tsp

  vanilla

• 450ml

  water

salted caramel

• 80g

  butter

• 300g

  double cream

• 100g

  granulated sugar

• 100g

  muscavado sugar

• 1 tsp

  salt

• Remove the stones from the dates, add to the water and bring to a simmer for 5 minutes. Blend to a puree and add the vanilla and spices.

• Cream the butter and sugars, then add the eggs and whisk until fluffy.

• Add the date puree and mix to combine.

• Mix the flours, baking powder and salt in a separate bowl and then gradually fold into the wet mix.

• Pour the batter into a greased bundt tin and cook in the oven at 160°C for 45 minutes until a skewer is removed cleanly from the cake.

• Let the cake completely cool before removing from the tin.

• For the salted caramel, combine all the ingredients in a pan and heat slowly, stirring until the sugar has dissolved. Increase the heat until the sauce bubbles, then cook until the sauce is a syrupy consistency.

• Top the cake with the caramel and some finely sliced dates.