Place the dates, water and bicarbonate of soda in a bowl and set aside for 5 minutes.
Place the date mixture, butter and sugar in a food processor and process until well combined. Add the egg ,ginger powder and zest. Mix it well.
Add flour and process until just combined.
Pour the mixture into a bundt pan lightly greased and dusted with flour. Bake for 30 to 35 minutes in preheated oven of 180'C or until cooked when tested with a skewer.
Allow to cool in tin for 10 minutes before turning out onto a wire rack. Meanwhile make the caramel sauce. Drizzle half of the sauce on the cake and reserve the rest for serving it with the slice.