Sticky date and grape juice cake

Makes 16 slices

270g pitted dates, halved

250ml dark grape juice

50g butter, roughly chopped 2 Tbsp treacle

120g dark cane or brown sugar

tsp baking soda

2 large eggs, size 1, lightly beaten 190g plain flour

2 tsp ground allspice

Method

Preheat the oven to 170degC.

Lightly oil the sides of a 20cm ring tin and line the base with nonstick baking paper. Combine the chopped dates and the grape juice in a microwave proof bowl. Cover and microwave on full power for 3 minutes.

Stir in the butter, treacle, dark cane sugar and baking soda. The baking soda will cause the mixture to froth up.

Set the bowl aside to cool.

Pour the lightly beaten eggs into the date mixture and stir to combine. In a mediumsized bowl sift together the flour and the allspice. Make a well in the centre and pour in the liquid ingredients. Stir gently until well combined.

Pour into the prepared cake tin, smooth the top and bake in the preheated oven for 3540 minutes, or until the top feels firm to the touch and a skewer inserted into the centre of the cake comes out clean. To loosen, run a knife between the edge of the cake and the tin.

Invert on to a plate. Peel off the baking paper then turn right side up on to a serving plate. Decorate with edible flowers if you wish.

Serve just as it is or with whipped cream or yoghurt. Cuts into 16 slices.

The cake will keep in a cool place in an airtight tin for about a week.