Preheat oven to 160 degrees C.

Cut the dates in halves and soak in 2 cups of water for almost 40 minutes, keep them soaked until used in the cake.

Combine flour, baking powder, carbonate and salt in a bowl and set aside.

Beat eggs with an electric mixer, and then beat in oil, sugar, vanilla and cinnamon. Add the flour mixture and keep on mixing until it is well incorporated. Then add date water, dates and walnuts. Mix again until all ingredients are well combined.

Grease and flour a cake pan. (Usually a fluted tube pan is used, if not available, any regular cake pan can be used). Pour the cake mixture into the pan.

Bake in the preheated oven for 40 min or until a toothpick inserted into the center comes out clean. Take out from oven; leave aside to cool for few minutes then remove from pan.

Meanwhile prepare the topping. Heat butter and brown sugar and stir until sugar has dissolved, add in the fresh cream (Ashta) and vanilla and remove immediately from heat. Add cinnamon and walnuts and mix.

Pour some warm topping over baked cake to cover top of the cake and drool on the sides. Then let cake cool on a wire rack.

Keep some topping aside to serve later with each portion.