1

Preheat oven to 160°C. Lightly spray a 20cm round cake tin with oil and line base with baking paper.

2

Combine dates and 1/4 cup (60ml) boiling water in a large microwave-safe bowl. Cover and microwave on High (100%) for 1½ minutes. Remove, stir in bicarbonate of soda and mash dates with a fork (this will foam).

3

Add flour to date mixture and stir until just combined. Add eggs and stir to combine. Pour mixture into prepared cake tin and smooth surface. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Cool cake in tin for 5 minutes before turning onto a wire rack.

4

Meanwhile, to make butterscotch sauce, place brown sugar and 1½ tablespoons of water in a small saucepan over medium heat, cook, stirring until the sugar has dissolved. Stir in cream and bring to the boil. Gently boil, stirring, for 6 minutes or until the sauce turns a caramel colour and is slightly thickened. Stir in a pinch of salt.

5

Transfer warm cake to a plate and cut into 8 slices. Top with strawberry slices. Serve each slice with 1/2 tablespoon of butterscotch sauce.