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Warm date cake with pecan caramel sauce
Serves 10 Cakes, Bread and Pastries
Ingredients
- 230g caster sugar
- 185g unsalted butter, at room temperature
- 3 eggs
- 190g self-raising flour
- 11⁄2tsp vanilla essence
- 1 heaped tsp baking powder
- 75ml milk
- 250g fresh Medjool dates, pitted and roughly chopped
For the pecan caramel sauce
- 300g dark brown sugar
- 50g butter
- 300ml whipping cream
- 1tbsp pecans, chopped
- 1tsp vanilla essence
- ice cream, to serve
Method
Preheat the oven to 180C/350F/ Gas 4. Line the cake tin with baking paper. Place the sugar, butter, eggs, flour, vanilla essence, baking powder, milk and 150ml water in a food processor for 15 seconds or until well combined. Add the dates and process for a further 30 seconds, or until the dates are finely chopped and well distributed through the batter, scraping down the sides halfway through. Pour the batter into the tin and bake for 1 hour or until golden and a skewer inserted into the centre comes out clean.
Meanwhile, make the pecan caramel sauce. Place the sugar, butter, cream, pecans and vanilla essence in a heavy-based saucepan and bring to the boil. Simmer over a medium heat for 5 minutes, stirring until it is well-combined.
Remove the cake from the tin and pour over the sauce. Serve warm with ice cream.
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