Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

In a medium bowl, combine the pitted Medjool dates with 1 cup of boiling water and soak for about 10 minutes.

In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of brown sugar until fluffy, about 3-5 minutes.

Add in 2 large eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour and 1 teaspoon of baking powder, then mix into the wet ingredients.

Fold in the mashed date mixture and ¾ cup of milk until just incorporated.

Pour the cake batter into the prepared pan and bake for 30-35 minutes, until a skewer comes out clean.

For the toffee sauce, melt ½ cup of unsalted butter and 1 cup of brown sugar over medium heat, stirring until dissolved, then add ½ cup of heavy cream and whisk.

Once baked, cool the cake in the pan for 10 minutes before transferring to a wire rack, then drizzle with warm toffee sauce before serving.