Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a mixing bowl, combine 1 cup of chopped Medjool dates with 1 ½ cups of boiling water. Let sit for 15 minutes, then mash into a smooth paste.

Cream together ½ cup of unsalted butter and 1 cup of packed brown sugar using an electric mixer for 3-4 minutes until light and fluffy.

Incorporate 2 large, room-temperature eggs one at a time, then stir in the date paste and 1 teaspoon of pure vanilla extract.

Sift together 1 ½ cups of all-purpose flour and 1 teaspoon of baking powder. Fold into the wet mixture gently until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes until a toothpick comes out clean.

Prepare the toffee sauce by combining ½ cup of brown sugar, ½ cup of unsalted butter, and 1 cup of heavy cream in a saucepan. Stir constantly over medium heat until the sugar melts and the sauce thickens, about 5-7 minutes.

Let the cake cool for 10-15 minutes, then invert onto a serving plate and poke holes on top. Pour warm toffee sauce generously over the cake.

Serve warm, preferably with a scoop of vanilla ice cream.