check how to make
2 cups besan flour/ chickpea flour. 1 cup salted butter, melted. ½ cup milk powder. ½ tsp cardamom powder. ¾ cup sugar. ⅓ cup water. ⅓ cup chopped nuts
1 hour 10 minutes
Place chopped dates in a saucepan together with baking soda. Pour in hot boiling water. Put the lid on and leave the dates to soften.
When the dates have softened, puree them using a handstick blender or a food processor until smooth.
Mix all the dry ingredients together.
Place all dry ingredients, oil and eggs in a large mixing bowl.
Then add in the date puree.
Whisk or blend everything using a handheld mixer or handheld blender.
Pour the batter into the prepared tray and bake at gas 3.5 or at 170°C/ 325°F for about 50 minutes.
Once baked, leave the cake in the tray while you get on making the toffee sauce.
Prepare the toffee sauce by melting the butter, dark brown sugar, treacle syrup and heavy cream/ double cream in a small saucepan.
When the sauce is smooth and silky, pour it over the date cake and spread it evenly.
Then let it rest for a bit until the sauce slightly set.