This is a recipe I came up with quite a few years ago that had a great reception and does the rounds every Passover.
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a nine-inch square pan.
In a bowl, mix the date spread, water, oil, vanilla, and the egg with a fork until combined.
Then stir in the sugar, ground almonds, potato starch, cake meal, and baking powder. Pour into the prepared pan.
Bake until the top springs back, around 30 minutes.
Meanwhile, heat all ingredients in a pan, mixing well.
When the cake just out of oven, prick all over with a skewer (or fork) and pour over the sauce.
Serve with a scoop of my quick vanilla ice cream.
Freezes well. Reheats on a hotplate well.
For non-gebrokts, substitute the cake meal with one ounce extra each of potato starch and ground almonds.