Cake – 125 grams pitted and chopped dates – 1 tsp baking soda – 125 grams boiling water – 60 grams butter – 110 grams white sugar – 2 eggs (large) – 150 grams plain or standard grade flour – 1 tsp baking powder – ½ tsp salt – ½ cup chopped walnuts Syrup – 110 grams brown sugar (½ cup) – 15 grams butter (1 tbsp) – 180 grams water (¾ cup) – 1 tsp vanilla – 1 tsp salt – ⅛ - ½ cup brandy (or rum)
Grease and prepare 20 cm (8 inches) tart pans. Preheat the oven to 180°C/160°C fan while preparing the tart sponge. Place the chopped dates in a heatproof bowl. Sprinkle the baking soda over the dates and cover it with boiling water. Allow the dates to soak until cool (about 5 minutes).
Beat the butter, sugar and egg together until light and fluffy. Sift together the rest of the dry ingredients. Add the dry ingredients and date mixture to the butter mixture and fold through until combined. Stir through the chopped nuts.
Beat the butter, sugar and egg together until light and fluffy. Sift together the rest of the dry ingredients. Add the dry ingredients and date mixture to the butter mixture and fold through until combined. Stir through the chopped nuts.
Pour the tipsy tart sponge into your baking dishes. And bake for 30 - 40 minutes or until a skewer or cake tester comes out clean. Poke the tart all over with the toothpick or cake tester. In the last 5 or so minutes the tart sponge is baking, dissolve the brown sugar in the water on low heat. Bring the sugar-water mixture to a boil for 5 minutes. Remove from heat, add in the vanilla, butter and brandy. Pour over the syrup over the warm tart and allow to cool a bit before serving.