Ingredients:

  • 225g Medjool dates, pitted
  • 300ml boiling water
  • 5g baking soda
  • 10g vanilla bean paste
  • 115g unsalted butter, softened
  • 150g coconut sugar
  • 2 large eggs
  • 60g plain Greek yogurt
  • 250g all-purpose flour
  • 7g baking powder
  • 3g sea salt
  • 2g ground ginger
  • 240ml heavy cream
  • 55g unsalted butter (sauce)
  • 100g dark brown sugar (sauce)
  • 1g Maldon sea salt

Instructions:

  1. Combine 225g pitted dates with 300ml boiling water and 5g baking soda. Let this sit for 10 minutes until the dates look mushy and the water turns dark.
  2. Blend the date mixture and 10g vanilla paste until completely smooth and liquid.
  3. Cream 115g softened butter and 150g coconut sugar until light, fluffy, and pale.
  4. Add the 2 eggs one at a time, followed by 60g Greek yogurt.
  5. Whisk 250g flour, 7g baking powder, 3g sea salt, and 2g ginger in a separate bowl.
  6. Alternate adding the dry ingredients and the date puree to the butter mixture until just combined and no streaks remain.
  7. Pour into a greased Bundt pan and bake at 350°F for 50 minutes until a skewer comes out clean.
  8. In a saucepan, boil 240ml cream, 55g butter, and 100g dark brown sugar until thickened and glossy.
  9. Poke holes in the warm cake and pour half the sauce over it until it fully disappears into the crumb.
  10. Flip the cake onto a plate and pour the remaining sauce and 1g Maldon salt until it drips beautifully down the sides.