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Parve
Easy
8 Servings
Allergens 
1 Hour
Diets
This is a recipe I came up with quite a few years ago that had a great reception and does the rounds every Passover.
6 ounces (1/2 cup) date spread
1 cup room temperature water
2 ounces (1/3 cup) oil
1 teaspoon vanilla extract
1 large egg
5 ounces (3/4 cup) sugar
4 ounces (1 cup) Gefen Ground Almonds
2 ounces (1/3 cup) Gefen Potato Starch
2 ounces (1/2 cup) Yehuda Matzos Cake Meal (see note for non-gebrokts substitution)
2 teaspoons baking powder
2 ounces (1/4 cup, or 1/2 stick) margarine (not oil)
5 ounces (1 heaping cup) light brown sugar
6 tablespoons water
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.
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Looks delish but measurements don’t make sense? Ounces don’t equal correctly, like 4 oz is not a cup etc. or are the ounces being weighed?