1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a square 23cm baking tin with butter.
2. Place the dates in a saucepan with the water. Bring to the boil and cook for about 30 seconds, then turn off the heat.
3. Use an electric whisk to cream the butter until light and fluffy. Add the flour, sugars, spices and baking powder, and mix until everything is combined.
4. Add both eggs and mix until just combined. Add the dates and water, and mix again until smooth and combined.
5. Transfer the batter into the baking tin, and place in the oven for 20-25 minutes, or until the cake springs back when lightly touched.
6. Meanwhile, combine all of the sauce ingredients in the same saucepan used for the dates and bring to a boil over a high heat. Boil for about one minute, then remove from the heat and set aside to cool slightly.
7. When the sponge is ready, drizzle over a little of the sauce. Place the remaining sauce in a jug and serve with the warm sponge and some ice cream.

Per serving: 511kcals, 24.6g fat (15.1g saturated), 71.7g carbs, 52.8g sugars, 4.4g protein, 2.4g fibre, 0.192g sodium