Hi, I’m Elise. Today, we’re going to make pecan cinnamon toffee cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pecan cinnamon toffee cake Recipe
Pecan cinnamon toffee cake is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Pecan cinnamon toffee cake is something that I have loved my entire life.
To be with this particular recipe, we must first prepare a few components. You can cook pecan cinnamon toffee cake using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pecan cinnamon toffee cake:
- Get 200 g Pecan halves
- Prepare 140 g pitted dates
- Make ready 200 g butter (softened)
- Make ready 1 tsp cinnamon
- Make ready 4 eggs (beaten)
- Make ready 140 g self raising flour
- Make ready 200 g light muscovado sugar
Steps to make Pecan cinnamon toffee cake:
- Put 100g pecans into food processor and grind until finely chopped
- Put dates into a small saucepan, cover with water and boil for 5minutes until soft. Drain and then put in food processor and whizz until smooth - allow to cool
- Heat oven to 180°C/Gan160°C/Gas 4. Line the bottom of 23cm cake tin
- Beat butter, sugar and cinnamon together until light and creamy
- Tip in the ground pecans, date paste and eggs. Beat until smooth
- Sieve in the flour and carefully fold into the mixture
- Pour into cake tin, smooth out the top then scatter the rest of the pecans, careful not to push them into the surface. I like to start with placing whole halves and then break up the rest and scatter
- Bake for 40 minutes or until a skewer come out clean. Cool on a wire rack then cut a big slice and enjoy
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