Preheat your oven to 180°C (160°C fan) and grease a 7-inch square baking tin, lining it with parchment paper.

In a medium bowl, combine chopped dried dates and bicarbonate of soda. Pour in 180ml of boiling water, stir gently and cover for 10 minutes.

Melt unsalted butter and white chocolate in a bain-marie, stirring frequently until smooth.

Add sugar, a pinch of salt, and vanilla extract to the melted mixture and stir until glossy.

Incorporate the eggs one at a time, whisking vigorously after each addition until blended.

Sift in all-purpose flour and baking powder, folding gently until just combined.

Drain dates and fold them into the batter with reserved white chocolate.

Pour the batter into the prepared baking tin, smoothing the top with a spatula.

Bake for 27-28 minutes or until the edges are golden and the center has a slight wobble.

Remove from oven and cool completely in the pan on a wire rack before slicing.