Sticky toffee date cake

We have lots of dates left over from Ramadan, so I thought let me utilise them for a sticky toffee date cake. To be honest, I think this would have been perfectly fine without the toffee icing, as the actual cake is super soft and delicious - so you can do it either with or without the toffee :)

1. Add the chopped dates into a bowl, and pour the hot tea over it - set aside for 10 mins
2. In a bowl, or in a stand mixer, whisk together the butter and sugar until light and fluffy (will take around 5-7 mins of electric whisking)
3. Add the golden syrup, eggs, vanilla extract, bicarbonate soda and dates mixture and whisk until combined (it will look all curdled, but don't worry this is normal)
4. Add the self raising flour, and manually fold the mixture together
5. In a 20cm cake tin, grease it with butter, then add flour to coat the butter. Shake off any excess flour
6. Add the cake mixture into the cake tin and smoothen out the top. Place into the oven at 180 degrees for 50-55 mins or until a toothpick comes out clean (check the cake at around 45 mins as ovens vary). Once cake is done, remove and leave to cool completely in its tin - then place onto serving plate
7. Meanwhile, to make the toffee, add all the ingredients under 'for the toffee icing' in a pot over low heat. Mix until all the ingredients have melted and smooth, then increase the heat to medium and leave to bubble away for 6 mins. Remove and put in a bowl. Place baking paper ontop and allow to cool. Once ready to use, place it in the microwave until you get a soft spreadable consistency to place over your cake. Decorate the top with chopped dates

It is that easy, the delicate softness of the cake is super yummy! I think next time I will not even bother with the toffee, this date cake is not so overpowering like some date cakes - it goes perfectly with a cup of tea/coffee... enjoy :)