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Sticky Toffee Apple & Pecan Cake

Fri, 20 September 2019

Sticky Toffee Apple & Pecan Cake


Ingredients:
For the cake
- 150g pitted dates
- 150g Pecans
- 2 medium size apples
- 225g soft butter
- 200g light brown sugar
- 4 tbsp milk
- 4 eggs
- 300g Plain flour
- 1 tsp bread soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon

For the toffee sauce:
- 100g light brown sugar
- 100ml cream
- 2 tbsp butter
- 50g pecans

1. Preheat oven to 160 degrees
2. Soak the date in boiling water for 15 minutes.
3. In a food processor finely chop the dates, transfer into a bowl.
4. Peel and chop apples into chunks.
5. In the food processor cream together the sugar and butter until smooth.
6. Drain the dates and add to the food processor.
7. Add in milk, eggs, flour, bread soda, baking powder, salt and cinnamon, mix to a smooth cake batter.
8. Transfer batter from the food processor into a large bowl.
9. Fold in the chopped pecans and apples.
10. Spoon the batter into a bunt tin or an 8” cake tin.
11. Bake in a preheated over for 50 minutes until cake has risen and a skewer inserted into the middle comes our clean.
12. Allow the cake to cool for approx 15 mins before transferring onto a wire rack to cool completely.

To make the toffee sauce:
1. Put the sugar, cream and butter into a saucepan over a medium heat.
2. Heat until the sugar dissolves, simmer to make a silky smooth toffee sauce.
3. Remove from the heat, stir in the pecans and spoon over the cooled cake.
4. ENJOY!!!

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