Tipsy Tart (Cape Brandy Tart)

Grease and prepare 20 cm (8 inches) tart pans.
Preheat the oven to 180°C/355F/Gas Mark 4 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).
125 grams dates, 1 teaspoon baking soda, 125 grams boiling water
Beat the butter, sugar and eggs together until light and fluffy.
60 grams butter, 110 grams white sugar, 2 eggs
Sift together the rest of the dry ingredients.
150 grams plain flour, 1 teaspoon baking powder, ½ teaspoon salt
Add the dry ingredients and date mixture to the butter mixture and fold through until combined.
Stir through the chopped nuts.
½ cup chopped walnuts or pecans
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.
110 grams light brown sugar, 180 grams water
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.
15 grams butter, 1 teaspoon vanilla extract, ⅛ - ½ cup brandy, 1 teaspoon salt
Serve tart warm or cool with custard, cream or ice cream.