Recipe

1. Preheat oven to 180C. Lightly grease round cake tin (20cm) and dust with flour.
2. Chop dates finely or Thermomix chop for 8 seconds on speed 7.
3. Add water and gently simmer on stove for 5 minutes constantly stirring. TM 5 minutes, 100C, on Speed 1.
4. Add bi-carb soda and mix well. TM 3 seconds, speed 2.
5. Set mixture aside.
6. In a bowl beat sugar and softened butter until light and creamy. TM 20 seconds speed 9, then insert butterfly and mix 1 minute on speed 4.
7. Continue mixing and add 1 egg at a time along with vanilla essence. TM continue mixing in ingredients.
8. Add flour and date mixture and mix well. TM remove butterfly and add flour and date mixture, mix 5 second speed 4.
9. Pour cake mixture into prepared tin and place in preheated over. Bake for 50 minutes or until golden brown.
10. Leave in tin 10 minutes before turning out onto a cake plate.

Serve with caramel sauce or fresh fruit if desired. Caramel Sauce Put cream, sugar, butter and vanilla in a small saucepan and gently simmer for 8 minutes constantly stirring. Sauce will slightly thicken when ready. TM – All ingredients in bowl, 80C, speed 4 for 5 minutes.