Preheat the oven to 180℃. We start by lining the bundt tin, I have used soft butter and flour. Take a brush and coat the insides of the bunts pan very well. Sift a little flour over the tray and shake it around to ensure the flour is coated all over the pan. Set aside.

In a small sauce pot add the water, dates and baking soda, bring the mixture to a boil and let it cool down completely.

In a small bowl add the flour, baking powder, cinnamon powder, salt and stir to combined, set aside.

In a large mixing bowl add the butter and beat until smooth, add the sugar and beat well. Add the eggs and vanilla, beat until smooth. Add half the flour mixture and fold through. Add the dates and water mixture into the batter and fold, the batter will look extremely wet, add the rest of the dry ingredients and fold together.

Once the batter is ready, using a spoon divide it in the bundt pan and top with the granulated sugar and walnuts. Bake in a preheated oven at 180℃ for 25-28 mins until a tooth pick inserted into the center comes out clean. Remove from the pan and let them cool completely.

To make the caramel sauce cook the honey in a sauté pan on low to medium heat until bubbling, add the tahini and cream. Let it boil together for a couple of minutes until thicker. Remove from the heat, add butter and stir together until smooth.

Let it cool a little before pouring over the cake. You can garnish the cake with sesame seeds.