Pecan Toffee Cake
Over a year ago
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Ingredients
- 300g/10oz pecan halves
- 140g/5oz stoned dates
- 200g/8oz butter. softened. plus extra for greasing
- 200g/8oz light muscovado sugar
- 1 tsp mixed spice
- 4 eggs. beaten
- 140g/5oz self-raising flour
- Maple syrup. to serve
- Vanilla ice-cream. to serve
Accompaniment
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Description
This is a gorgeous nutty cake that makes a delicious dessert and would be lovely with a cup of tea when friends drop by
Method
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1
Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover and boil for five minutes until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
Heat oven to 180c/fan 160c/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt. Beat briefly until smooth.
Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 minutes or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of vanilla ice-cream.
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