1 1/2 cups pitted dates (6 oz), soaked overnight in water (of for 15 minutes in boiling water) to cover and drained
4 tablespoons unsalted butter, - at room temperature
3/4 cup firmly packed dark - brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups water
Caramel sauce
6 tablespoons unsalted butter
3/4 cup firmly packed dark
brown sugar
1/2 cup heavy cream
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
Procedure
Spray a 7-inch springform pan with nonstick cooking spray.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. In a food processor, process the dates to a smooth paste, about 2 minutes.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, then add the sugar and beat until light and fluffy, about 2 minutes.
Add the egg and vanilla and beat until thoroughly mixed, then beat in the puréed dates. On low speed, add the flour mixture and beat just until combined. Pour into the prepared pan and smooth the top.
Cover with aluminium foil, crimping the edges.
Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the
Pressure Cook button and set the cook time for 50 minutes at high pressure.
Let the steam release naturally for 10 minutes, then turn the valve to Venting to quick-release any residual steam.
Carefully remove the lid, transfer the springform pan to a cooling rack, and let cool for 5 minutes.
Meanwhile, make the caramel sauce. In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream, vanilla, and salt and bring to a simmer.
Cook, whisking constantly, until slightly thickened and the color darkens, about 5 minutes.
When the sauce is ready, uncover the cake and, using a fork, pierce it about eight times to create tiny holes all over the top. Pour the caramel sauce evenly over the cake and let stand for 10 minutes.
