Lovely combination of flavours, and easy to make
200g dates, medjool if possible, stoned and chopped finely
200ml strong black coffee
150g butter, room temperature
150g soft brown sugar
2 tablespoons golden syrup
1 teaspoon vanilla essence
250g self-raising flour
100g pecans, chopped finely, reserve 8 for final decoration
2 eggs, beaten
Coffee Glaze
100g caster sugar, 150ml cream, 25g butter, 2 tablespoons strong black coffee
Set the oven 180c gas mark 4 line a 23cm cake tin with nonstick paper
In a saucepan heat the dates and coffee together, then stir in the butter, brown sugar, syrup and vanilla, stir well and allow to cool. In a large bowl mix the flour, pecans and eggs together. Then stir in the date and coffee mixture. Spoon into the prepared tin and bake for 30/35 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin.
To make the glaze, heat the caster sugar in a small heavy pan, allow the sugar to just turn golden, don’t stir, add the cream, butter and coffee and simmer gently until you have a nice rich glaze. When the cake is cold, spoon over the glaze, decorate with the reserved pecans.
