Pecan Toffee Cake
This delectable pecan and date cake is a delightful treat that's perfect for any occasion. The rich flavors of pecans and dates blend harmoniously in a moist, fragrant cake that's sure to impress your guests. Drizzled with sweet maple syrup, this cake is a true indulgence that you'll want to enjoy time and time again.
— Constant Cookbook
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
Instructions
- 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').
Cook Time
40M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 692 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 39 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.68 milligram of sodium
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