DATE LOAF CAKE WITH CARAMEL ICING

Preheat the oven to 180C/gas 4; oil and line a 900g loaf tin, about 21cm x 10cm x 7cm deep, with baking paper

Put the dates in a small pan, cover with 125ml water and bring to the boil; add the bicarbonate of soda, remove from the heat and stir well; transfer the contents of the pan to a food processor and blend the mixture until smooth

Whisk the eggs, sugar and syrup, in a bowl for about 5 minutes, until pale and fluffy; whisk in the melted butter and gently whisk in the vanilla and the pureed dates

Stir in the flour and a pinch of salt, then use a metal spoon to fold in; spoon the mixture into the tin, level and place in the preheated oven for 40-50 minutes; the cake is done when a skewer inserted in the centre comes out clean; leave to cool in the tin

To make the icing, beat the butter, icing sugar and caramel; add the milk, a little at a time, until you have a creamy consistency

Top the cold cake with icing, drizzle over the caramel and scatter with the mini sweets