Description
The pecan nut topping became slightly caramelized in the oven under its maple syrup coating, and added great crunch to the cake in contrast to the soft sponge.
Ingredients
Scale
- 170g dates (soaked for a couple of hours, then drained)
- 200g ground almonds
- 4 tbsp maple syrup
- 5 eggs
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
For the topping
- 100g pecan nuts, roughly chopped
- 2 tbsp maple syrup
- Crème fraîche and more maple syrup to serve.
Instructions
- Preheat the oven to 160°C and grease a 20cm square (or round) cake tin with butter. Line the bottom of the tin with greaseproof paper.
- Place the soaked dates, ground almonds, maple syrup, eggs, vanilla, baking soda and spices into a food processor and blitz until smooth.
- Pour the mixture into the prepared cake tin. Mix together the chopped pecans and the maple syrup and then scatter them over the surface of the cake. Bake for 60 minutes or until a skewer comes out clean. Allow the cake to cool completely in the tin before removing it. Serve with crème fraîche and maple syrup.
- Prep Time: 20 mins
- Cook Time: 1 hour