1. Preheat the oven to 175°C. Grease and flour a 23x33 cm baking pan or two round 22–23 cm tins.
2. Place the dates in a bowl and add the hot water. Sprinkle in the baking soda, stir, and let the mixture stand for 10–15 minutes until the dates soften and the mixture becomes thick.
3. Beat the butter with the sugar until light and fluffy and pale in color. Add the eggs one by one, maintaining a smooth mixture, and flavor with the vanilla.
4. Sift the flour with the baking powder and salt. Fold them into the butter mixture alternately with the dates, stirring gently so as not to lose volume.
5. Transfer the mixture to the pan and bake for 40–45 minutes (or 30–35 minutes in tins), until a knife inserted comes out clean.
For the toffee sauce:
1. Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until dissolved.
2. Pour in the heavy cream and let the mixture start to boil. Simmer for about 5 minutes until it achieves a velvety, thick consistency. Remove from the heat and add the vanilla.
3. Take the cake out of the oven and use the back of a wooden spoon to make large holes. Pour the toffee sauce over it. Serve while warm, and if you like, accompany with vanilla ice cream.
