Date Coffee Cake with Maple Frosting

1 1/4 cups coarsely chopped fresh or dried dates
3 teaspoons instant coffee granules
1 1/4 cups boiling water
1 teaspoon baking soda
65g butter, softened
3/4 cup lightly packed brown sugar
2 eggs, lightly beaten
1 cup self-raising flour

Frosting:
1/2 cup maple syrup
3 tablespoons caster sugar
1 small egg white
Few drops of vanilla extract

Preheat oven to 170 degC. Grease a deep 20cm round cake tin and line base with baking paper.
Combine dates, coffee, boiling water and baking soda. Set aside for 10 minutes.
In a food processor, process butter and brown sugar until combined. Add date mixture, eggs and flour. Process to a smooth batter. Pour into tin and bake 45-55 minutes until it feels springy to the touch, rotating cake halfway through cooking time. Turn out on to a wire rack to cool.

Frosting: Combine ingredients in a metal bowl set over a pan of simmering water. Beat with an electric mixer until mixture stands in stiff peaks, 5-7 minutes. Remove from heat and beat until cool.
Frost cake (the recipe makes a generous amount – if desired, split the cake and fill with frosting before covering top and sides). Decorate with maple-glazed pecans if desired: in a small pan, simmer 3 tablespoons maple syrup until very thick; add 1/2 cup pecan halves and toss for 1 minute. Cool.