Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.

Place the chopped dates in a medium heatproof bowl and sprinkle the baking soda over them. Pour the boiling water over the mixture, stir briefly, and let it sit for 15 minutes to soften the dates.

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes. Beat in the 1/3 cup of honey until fully incorporated.

Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure the batter is even.

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Gently fold in the soaked date mixture, including any unabsorbed liquid, and the chopped toasted walnuts until evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and immediately brush the top with the remaining 2 tablespoons of honey while it is still hot. Let it cool in the pan for 10 minutes before transferring to a wire rack, and serve warm with a scoop of vanilla ice cream.