Method

• 1.
  Preheat the oven to 160°C. Grease the base and side of a 22cm springform cake pan and line with baking paper.

• 2.
  Combine dates, bicarb and 11/4 cups (310ml) boiling water in a heatproof bowl and stand for 5 minutes to soften. Place date mixture in a food processor and whiz until smooth.
• 3.
  In a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well between each addition. Fold through mixed spice, chestnut puree, almond meal, flour and a pinch of salt flakes.
• 4.
  Transfer to prepared pan and bake for 1 hour 20 minutes or until a skewer inserted in the centre of the cake comes out clean. Stand in pan for 30 minutes, then transfer, top-side up, to a wire rack to cool slightly.
• 5.
  Meanwhile, for the pomegranate butterscotch, combine all ingredients in a saucepan over high heat. Cook, stirring constantly, until butter has melted. Bring to a simmer and cook, stirring occasionally, for 8 minutes or until reduced slightly. Stand for 10 minutes to cool slightly.
• 6.
  To cook chestnuts, grease a frypan and place over high heat. Add chestnuts and 1/2 tsp salt flakes, and cook, stirring occasionally, for 5 minutes or until toasted. Add 1/4 cup (60ml) pomegranate butterscotch and stir to combine.
• 7.
  Place cake on a serving plate and top with chestnut mixture. Drizzle with some pomegranate butterscotch and scatter with pomegranate seeds. Serve with creme fraiche and remaining pomegranate butterscotch.