Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan.

Place the chopped dates and baking soda in a heatproof bowl. Pour the boiling water over them and let sit for 10-15 minutes to soften.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and 1/4 cup of honey.

In a separate bowl, whisk together the flour, baking powder, cinnamon, and ginger.

Gradually stir the dry ingredients into the butter mixture, alternating with the date mixture (including the liquid), until combined.

Gently fold in the chopped walnuts.

Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, mix the remaining 2 tablespoons of honey with the sea salt flakes in a small bowl.

Brush or drizzle the salted honey glaze over the top of the warm loaf before letting it cool completely on a wire rack.