STICKY DATE SLAB CAKE WITH SALTED CARAMEL SAUCE

Serves 8–10, prep 25 mins, cook 25 mins

WHAT YOU NEED

1¼ cups water

1½ cups (250g) pitted dates, finely chopped

½ tsp bicarbonate soda

125g unsalted butter, chopped, at room temperature

¾ cup brown sugar, firmly packed

2 tsp vanilla essence 3 free-range eggs 2 cups plain flour 3 tsps ground cinnamon 2 tsps baking powder

Vanilla ice-cream, to serve

SALTED CARAMEL SAUCE

1½ cups brown sugar, firmly packed

1½ cups pure cream

75g unsalted butter, chopped, at room temperature

1 tsp sea salt

1 Grease a 19cm x 30cm lamington pan. Line base and all sides with baking paper, extending

2 Bring paper 3cm above pan edges. water to boil in a medium saucepan. Remove from the heat. Stir in dates and soda. Transfer to a large bowl and let cool for 15

3 Beat minutes. butter, sugar and vanilla in the small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture

4 Add may look curdled at this stage. to date mixture with combined sifted flour, cinnamon and baking powder. Stir until combined. Pour into prepared pan. Smooth

5 Cook over the top. in a moderate oven (180°C) for about 25 minutes, or until a skewer inserted into centre comes out clean. Remove from oven.

6 Meanwhile,Stand cake in pan. make salted caramel sauce. Combine all ingredients in a medium saucepan. Bring to boil. Gently boil for about 5

7 Using minutes, or until slightly thickened. a skewer, gently pierce all over top of hot cake. Pour over 1 cup of hot sauce.

8 ServeStand for 10 minutes to soak. warm cake with ice-cream and remaining sauce.