Ingredients

Steps

• Simmer dates in boiling water over low heat for 15 minutes.
• Drain dates and blend into a smooth paste.
• Whisk butter and sugar together, then beat in eggs one at a time.
• Mix in the date paste then fold in sifted flour and bicarbonate of soda.
• Pour mixture into a greased and lined baking tin.
• Bake for 60 minutes at 165°C.
• Boil half the cream with brown sugar and butter in a heavy saucepan.
• Stir in remaining cream and half the hazelnuts once the sauce is golden.
• Transfer the cooked sponge to a serving dish.
• Pour hot sauce over the sponge and garnish with remaining hazelnuts.