Pecan toffee cake

Name: Pecan toffee cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 300 grams pecan halves; 140 grams stoned dates; 200 grams butter, softened, plus extra for greasing; 200 grams light muscovado sugar; 1 teaspoon mixed spice; 4 eggs, beaten; 140 grams self-raising flour; 1 serving maple syrup, to serve

Pecan toffee cake is From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Tip 100g pecans into a processor and whizz until fine, then tip into a bowl.

Ingredients you will need

Pecans

Equipment you will use

Bowl

Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft.

Ingredients you will need

Dates

Water

Equipment you will use

Frying Pan

Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Pecans

Dates

Sugar

Base

Egg

Salt

Equipment you will use

Cake Form

Fold in the flour with a metal spoon, then spoon into the tin and level the top.

Ingredients you will need

All Purpose Flour

Sprinkle the remaining nuts over the top (dont press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean.

Ingredients you will need

Nuts

Equipment you will use

Oven

Skewers

Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

Ingredients you will need

Maple Syrup

Ice Cream

Equipment

Ingredients

Servings:

300grams

pecan halves 140grams

stoned dates 200grams

butter, softened, plus extra for greasing 200grams

light muscovado sugar 1teaspoon

mixed spice 4

eggs, beaten 140grams

self-raising flour 1serving

maple syrup, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.