Ingredients

Step by step

1. For the sponge, coarsely grate the jaggery and put in a medium saucepan. Add the butter and melt over a low heat, stirring occasionally, for 10-15 minutes. Pour into a large mixing bowl and leave to cool to room temperature, about 30 minutes. Meanwhile, chop the dates into small chunks and put in a heatproof bowl. Add the tea bags, cardamom and bicarb, then pour over 175ml just-boiled water and set aside to soak.

2. Preheat the oven to 180°C, fan 160°C, gas 4 and butter a 20cm x 30cm ovenproof dish or roasting tin. Return to the butter and jaggery mixture: beat with an electric hand mixer until combined, then beat in the eggs, one at a time. Remove the tea bags from the date mixture, then beat the contents of the bowl (including the liquid) into the cake batter. Sift over the flour, add the salt and fold in. Stir in the milk until smooth and combined. Scrape into the prepared dish or tin and level the top. Bake for 20-30 minutes until golden and a skewer inserted into the centre comes out fairly clean.

3. While the sponge is baking, make the sticky jaggery sauce: coarsely grate the jaggery, put in a medium saucepan and add the butter. Set over a low heat and allow to melt in the same way as before, stirring occasionally. Stir in the cream with a good pinch of salt until combined, then bring to a simmer and cook for 3 minutes, stirring every now and then. Once the sponge is baked, poke holes all over the surface with a skewer then pour over half of the sauce (warmed, if needed). Let stand for 5-10 minutes, then scatter over the pistachios and cut into squares. Serve with the remaining sauce and ice cream, if using.