Sticky Date & Pecan Cake

This cake is somewhere between a pecan nut pie and a sticky toffee pudding.

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FOR THE PECAN CRUMBLE

• 40g pecans
• 20g muscavado sugar
• 20g caster sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

METHOD

1. Toast the pecans: Pre-heat the oven to 180˚C. Place the pecans on a baking tray and roast for 5-8 minutes until toasty and fragrant.
2. Chop the pecans: Once the pecans have cooled slightly, chop them fairly finely.
3. Add the remaining ingredients: To the pecans, add the caster sugar, muscavado sugar, cinnamon and nutmeg, and set aside.

FOR THE STICKY DATE & PECAN CAKE

• 2 tablespoons of freshly made coffee
• 50g muscavado sugar
• 380g Medjool dates

• 140g salted butter, at room temperature
• 50g caster sugar
• 100g muscavado sugar
• 2 large eggs
• 1 teaspoon vanilla essence
• 210g flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 120g sour cream
• 4 teaspoons of instant coffee powder dissolved into 45ml hot milk

METHOD

1. Pre-heat the oven and prepare the tin: Pre-heat the oven to 180˚C. Grease and line the base and sides of a 20cm springform tin with baking paper.
2. Prepare the upside-down layer: Mix 50g of muscavado sugar and 2 tablespoons of liquid coffee together and spread on the bottom of the tin. Halve the dates, removing the pit, and pack them into a tight spiral on the base of the tin, cut side down. Make sure there are no gaps between the dates.
3. Cream the butter and sugar: Place the butter and sugars in the bowl of a stand mixer and beat on medium speed for 5 minutes until the mixture is pale, light and voluminous.
4. Add eggs to the butter mixture: Add the eggs one at a time, incorporating the first before adding the second. Beat for about 30 seconds, then add in the vanilla.
5. Sift all the dry ingredients: Sift the flour, baking powder and bicarbonate of soda together.
6. Prepare the wet ingredients: Combine the coffee-milk mixture and the sour cream together.
7. Mix all the ingredients: Add a third of the dry ingredients to the egg butter mixture and beat until combined. Next add in half the wet ingredients, followed by another third of the dry ingredients. Repeat with the other half of the wet ingredients and finally the remaining dry.
8. Add the batter to the tin: Add half the batter over the layer of dates and smooth it in the tin. Sprinkle the pecan crumble over the batter, pressing it in slightly. Top with the remaining batter and smooth out.
9. Bake the cake: Bake for 40-50 minutes, or until a skewer inserted comes out clean. Let the cake cool completely before turning it out, or the date layer will fall apart.
10. Decorate the cake: Decorate with freshly whipped cream and pecan halves, followed by more whipped cream to serve.

Recipe by adventureswithsugar.com