Step 1: Prepare the Date Cake Batter

1. In a saucepan, combine chopped dates and water. Bring to a boil, then lower the heat and let simmer for 2 minutes.
2. Turn off the heat and stir in baking soda. The mixture will foam—this helps soften the dates. Set aside.
3. In a mixing bowl, beat butter and sugar with an electric mixer for 3-5 minutes until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add flour and salt in two batches, followed by the warm date mixture in two batches.
6. Once combined, mix in baking powder. The batter is now ready.

Step 2: Bake the Cake

1. Preheat the oven to 180°C (350°F).
2. Grease an 8-inch square baking pan or 6-8 small individual cake molds.
3. Pour the batter into the prepared pan or molds.
4. Bake for 30-35 minutes (for a large pan) or 20-25 minutes (for small molds), until a skewer inserted comes out clean.

Step 3: Make the Toffee Caramel Sauce

1. In a saucepan, combine butter, brown sugar, golden syrup, and vanilla extract.
2. Heat until the sugar dissolves and the mixture comes to a gentle boil.
3. Remove from heat and carefully stir in heavy cream. Add a pinch of salt.

Step 4: Assemble and Serve

1. Once the cake is baked, poke holes into it and pour ¾ of the toffee sauce over the top while warm. Let it soak in.
2. Reserve ¼ of the sauce for serving.
3. If using individual molds, remove the cakes and serve with extra sauce and a scoop of ice cream.
4. If using a large pan, scoop portions into serving bowls, drizzle with extra sauce, and top with ice cream.