Pecan, Date & Toffee Cake

Pecan, Date & Toffee Cake





A delicious dessert or afternoon treat




Shopping List:

300 gr Pecan Nuts ( Halves)
140 gr Dates, stoned
200 gr butter, softened
200 gr light brown sugar or muscovado
1 teaspoon mixed spice
4 eggs, free range
140 gr self-raising flour
a pinch of salt


To serve:
Maple syrup



Put 100 gr of the 300 gr  Pecan nuts into your food processor and blitz them until they are fine. Put them into a bowl. Put the dates into a pan and boil them for 5 minutes until they are soft. Blitz them as well after they are drained and cooled.

Preheat your oven to 180C. Spray or grease and line your 23 cm cake tin or springform.
Beat the butter with the sugar and spice until light and smooth, add the dates, ground pecans, eggs and a pinch of salt and beat it only for a brief moment until smooth.

Pick up your metal spoon and fold in the flour then pour it in your prepared tin and level the top a little. Sprinkle the remaining Pecan nuts over the top but do not press them in and bake in your preheated  oven for about 40 minutes or until it has risen and it is a golden brown and your cake skewer comes out clean. Gently turn it out and serve warm with a drizzle of maple syrup and if you have it a dollop of ice cream.


                                                             "Enjoy"