Pecan toffee cake
By Jane Hornby
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
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Prep:15 mins
Cook:40 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 692
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fat 51g
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saturates 16g
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carbs 53g
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sugars 39g
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fibre 3g
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protein 10g
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salt 0.68g
Ingredients
- 300g pecans halves
- 140g stoned dates
- 200g butter, softened, plus extra for greasing
- 200g light muscovado sugar
- 1 tsp mixed spice
- 4 eggs, beaten
- 140g self-raising flour
- maple syrup, to serve
Method
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, boil for 5 mins 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 and 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 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').
