Method

Salted Caramel Sauce

1. Add the caster sugar and water to a saucepan over medium heat. Stir until the sugar has dissolved, then allow the mixture to simmer without stirring until it turns a deep golden amber colour.
2. Take of the heat and carefully add the thickened cream, as the mixture will bubble vigorously. Stir until smooth, then add the salt and vanilla. Set aside to cool slightly.

Sticky Date Cake

1. Preheat the oven to 170°C and line a 1L loaf tin with baking paper.‍
2. Add the dates and bicarbonate of soda to a bowl and cover with boiling water. Set aside for 10–15 minutes to soften.
3. In a large bowl, combine the self-raising flour, baking powder, coconut sugar and cinnamon.
4. In a separate bowl, whisk together the melted butter, eggs, honey and vanilla until well combined.
5. Drain the dates well, then mash them with a fork until soft and mostly smooth.
6. Add the wet ingredients to the dry ingredients and gently mix until just combined. Fold through the mashed dates, followed by approximately ¼ cup of the salted caramel sauce.
7. Pour a generous layer of salted caramel sauce into the base of the lined loaf tin, making sure it completely covers the base. Pour the batter over the caramel and gently smooth the top.
8. Bake for approximately 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
9. Allow the loaf to cool slightly before carefully flipping it onto a plate or cooling rack, with the caramel layer facing upwards. If the loaf has risen unevenly, simply trim the top before flipping.
10. Finish with an extra drizzle of salted caramel and plenty of flaky sea salt.

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