Pecan toffee cake

Vegetarian
Health score
5%
Pecan toffee cake
55 min.
8
732kcal

Suggestions


Indulge in the decadence of our Pecan Toffee Cake, a rich and delightful dessert that promises to impress at any gathering. With its moist texture and luscious flavor, this cake combines the nutty crunch of pecans with the caramel-like sweetness of dates, creating a memorable treat that's perfect for any occasion. Whether you’re celebrating a birthday or simply treating yourself after a long week, this vegetarian delight is bound to satisfy your sweet tooth.

What's more, this recipe is incredibly simple to follow, allowing you to whip up a delicious cake in just 55 minutes. The blend of light muscovado sugar and mixed spices adds a warm depth to the cake, while the toasted pecans beautifully crown the top, inviting everyone to dig in. Paired with generous drizzles of maple syrup, each slice is a heavenly experience that melts in your mouth.

So, gather your friends and family around the table, and impress them with this exquisite Pecan Toffee Cake that not only looks stunning but also tastes divine. Don’t forget to serve it warm for the best flavor, alongside a scoop of Maple crunch ice cream for that extra indulgence. Get ready to savor every bite!

Ingredients

  • 300 pecans 
  • 140 dates 
  • 200 butter softened for greasing
  • 200 g muscovado sugar light
  • tsp spice mixed
  •  eggs beaten
  • 140 self raising flour 
  • servings maple syrup 

Equipment

  • bowl
  • frying pan
  • oven
  • cake form
  • skewers

Directions

  1. Tip 100g pecans into a processor and whizz until fine, then tip into a bowl.
  2. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft.
  3. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
  4. Heat oven to 180C/fan 160C/gas
  5. 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.
  6. Fold in the flour with a metal spoon, then spoon into the tin and level the top.
  7. 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.
  8. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

Nutrition Facts

Calories732kcal
Protein4.73%
Fat58.82%
Carbs36.45%

Properties

Glycemic Index
26.94
Glycemic Load
19.41
Inflammation Score
-6
Nutrition Score
15.875652248445%

Flavonoids

Cyanidin
4.32mg
Delphinidin
2.73mg
Catechin
2.71mg
Epigallocatechin
2.11mg
Epicatechin
0.31mg
Epigallocatechin 3-gallate
0.86mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:732.22kcal
36.61%
Fat:49.76g
76.55%
Saturated Fat:15.92g
99.5%
Carbohydrates:69.38g
23.13%
Net Carbohydrates:63.92g
23.24%
Sugar:48.99g
54.43%
Cholesterol:135.59mg
45.2%
Sodium:201.62mg
8.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.99g
17.99%
Manganese:2.39mg
119.69%
Copper:0.55mg
27.33%
Vitamin B2:0.43mg
25.54%
Selenium:16.22µg
23.18%
Fiber:5.46g
21.83%
Vitamin B1:0.29mg
19.61%
Phosphorus:182.55mg
18.26%
Magnesium:67.21mg
16.8%
Zinc:2.36mg
15.72%
Vitamin A:767.3IU
15.35%
Potassium:402.32mg
11.49%
Iron:1.92mg
10.69%
Calcium:98.28mg
9.83%
Vitamin E:1.42mg
9.46%
Vitamin B5:0.9mg
9.01%
Vitamin B6:0.16mg
8.18%
Folate:28.75µg
7.19%
Vitamin B3:0.91mg
4.56%
Vitamin B12:0.24µg
3.97%
Vitamin K:3.72µg
3.55%
Vitamin D:0.44µg
2.93%