Method

Preheat the oven to 170°C. Line a 20cm x 24cm cake pan or similar with baking paper. In a medium bowl, combine the dates, 3/4 cup boiling water, ginger and soda. Stir and set the mixture aside for 20 minutes to soften and cool.

Meanwhile, using an electric beater, cream the butter and brown sugar

for 3-4 minutes until the butter is fluffy and pale. Add the eggs one

at a time, beating well between each addition.

Sift over the flour and cocoa and fold them into the mixture together with the cooled date mixture. Pour the batter into the prepared pan and bake the cake in the preheated oven for 25-28 minutes, or until it is golden and the top springs back when gently touched.

Meanwhile, to make the toffee sauce, combine the butter, brown sugar and cream and heat the mixture gently until the sugar has dissolved, then simmer the sauce for 5 minutes until it is thickened and glossy. Allow the sauce to cool for 5 minutes before serving.

Allow the cake to cool for 15 minutes before serving or cook it in advance and warm it in the microwave to serve. Serve the cake with the warm toffee sauce and thickened cream.

Made in 50-60 minutes plus cooling time

TIPS

• This cake also freezes well.

• You can use 1 teaspoon of orange zest instead of the ginger powder for a taste variation.