• Preheat oven to 175°C fan-forced.

For the Date Cake

• Place dates and baking soda in a bullet blender cannister. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for approximately 10 minutes, then blitz to a purée. 
• Meanwhile, prepare 6 individual pudding pans with canola spray, making sure to evenly coat the bottom and all the sides. Note: if pans aren't greased enough they will stick!
• In a medium bowl, sift together plain flour, baking powder and salt.
• In a bowl of a stand mixer fitted with a paddle attachment, cream the butter, both the sugars and orange zest. Beat on high speed for 2 minutes, until light and fluffy.
• Add coffee extract and mix until combined.
• Add eggs, one at a time, scraping down after each addition.
• Add ½ of the date purée and add ½ of the flour mixture and mix until combined. Repeat and mix until the batter is smooth.
• Fill the prepared pans three quarters of the way full.
• Transfer to oven and bake at 175°C for 30 minutes.
• Spray a metal cake rack with canola spray.
• Remove cakes from the oven and loosen the sides with a small offset spatula. Once cool enough to handle, flip the cakes out onto prepared cake rack.

For the Hazelnut Praline

• Place sugar in a medium saucepan over high heat until the sugar starts to smoke, caramelise and dissolve into a deep golden brown syrup.
• Remove from the heat and add the hazelnuts. Stir to combine.
• Return the saucepan to the heat briefly whilst stirring, then pour out onto a silicon mat lined baking tray. Set aside on the bench to set at room temperature.
• Once set, break up the Praline and place into a bullet blender. Pulse the blender to break praline into a course crumb.
• Transfer to a bowl and set aside until required.

For the Toffee Sauce

• Place all ingredients in a small saucepan and bring to a simmer, whisking constantly as the butter melts.
• Bring mixture to a boil and cook until slightly thickened.
• Remove from heat and brush a layer of sauce over the date cakes, reserving some sauce to serve on the side.

For the Mascarpone Whipped Cream

• In a stand mixer fitted with whisk attachment, whip cream to soft peaks.
• In a separate bowl, whisk the icing sugar through the mascarpone until incorporated.
• Fold the whipped cream through the mascarpone mixture.
• Gently whisk by hand to bring cream together.
• Refrigerate until required.

To Plate Pudding

• Use a small palette knife around edges to loosen and remove date cakes from pan. Transfer to serving plate.
• Drizzle cakes with toffee sauce.
• Place a spoon of hazelnut praline on the plate, then quenelle the mascarpone whipped cream, place one large quenelle topped with one small quenelle on plate.
• Finally, dust icing sugar over the sticky toffee puddings.