Recipe courtesy of Valerie Gordon from The Alisal Guest Ranch & Resort.
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Set the EGG for direct cooking at 350°F/176°C.
In a Dutch oven, heat the pitted dates and hot water the dates soften and break down, about two minutes. Stir in the baking soda and half of the mezcal; stir together, remove from the heat and set aside. Add the convEGGtor to the EGG for indirect cooking at 350°F/176°C.
While the date and mezcal mixture cools, combine 3 oz. (86 g) of butter and the sugars in a medium bowl. Add the vanilla bean paste and the eggs, and then add in the date/mezcal mixture until blended.
Add in the kosher salt, baking powder and flour; stir well until fully combined.
Generously grease a 10 inch (25 cm) Cast Iron Skillet with the remaining salted butter.
Spread the batter into the skillet, add to the EGG and bake for 30 minutes or until the cake is golden brown and the center is just set.
Remove the cake from heat and pour caramel sauce over the top, allowing it to soak into the hot cake. While the cake is still hot, drizzle over the remaining mezcal.
Serve at room temperature topped with more caramel sauce and whipped cream.
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