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Date and Tahini Cake with Sticky Toffee Sauce
  • 100g pitted good-quality dates (I like Anjoman)
  • 250g date syrup
  • 120g tahini
  • 180g unsalted butter, at room temperature, plus 20g extra for greasing
  • 120g soft brown sugar
  • 4 eggs
  • 100g walnuts, roughly chopped
  • 200g self‑raising flour
  • 2 tsp baking powder
  • ½ tsp ground cardamom seeds
  • ¼ tsp freshly grated nutmeg
  • ½ tsp salt
  • For the sticky toffee sauce:
  • 60g butter
  • 150g date syrup
  • 200g double cream
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