Ingredients:

  • 1 cup (150g) pitted Deglet Noor dates, finely chopped
  • 1 cup (240ml) boiling water
  • 1 tsp (5g) baking soda
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (210g) gluten-free 1:1 baking flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Place the finely chopped dates in a heat-proof bowl, sprinkle with baking soda, and pour in boiling water. Let sit for 10 minutes to soften.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Slowly fold in the gluten-free flour, baking powder, and salt, alternating with the date mixture, mixing until just combined.
  5. Pour the batter into a lined 8x8 inch square baking pan and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake is hot, whisk butter, brown sugar, heavy cream, maple syrup, and sea salt in a saucepan over medium heat until bubbling.
  7. Pierce the warm sponge with a fork and pour the butterscotch sauce over the top to allow it to penetrate the cake.