Start cooking about 2h before serving.
8 x 230 ml jars or a 20 cm cake
Prepare the coffee. Check that there are no stones left in the pitted dates and then soak them in the hot coffee for 20 mins.
Heat the oven at 180 and set aside 8 x 230 ml jars or a 20 cm cake tin lined with baking paper.
In a small bowl, mix the flour with the baking powder and the spices. Melt 75 g butter and set aside to cool.
In a large bowl, mix the caster sugar, the egg and the orange zest until smooth and creamy. Pour in the melted butter and the coffee drained from the dates. Mix just a little to combine then sift the flour over and whisk until smooth. Add also the soaked dates with any coffee still left on them and stir to combine. Pour in the prepared jars or cake pan and bake 25-40 mins. Let cool in tin.
Melt 50 g butter with the muscovado sugar and 1 tbsp water. Stir until the sauce is glossy then add the walnuts, halves or chopped. Pour the sauce over the cake, arranging the walnuts evenly, and serve straight away or after it cools.
BBC Good Food (original recipe removed)