Sticky cashew cake

Sticky cashew cake

Serves 8-10

For the cake:

200g dates, pitted

300ml water

1 tsp bicarbonate of soda

1⁄8 tsp salt

60g butter, softened

180g dark brown sugar

2 eggs

170g self-raising flour

100g cashews, chopped

For the cashew toffee sauce:

100ml double cream

75g dark brown sugar

50g butter

50g cashews, roughly chopped

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease and line a 20cm cake tin with non-stick parchment paper.
  2. In a saucepan, combine the dates and the water. Bring to the boil and cook for five minutes, then stir in the bicarbonate of soda and salt.
  3. Transfer the mixture to a food processor and whizz until smooth.
  4. In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the date purée and mix until smooth.
  5. Sift the flour into the mixture and fold in. Gently fold in the cashews.
  6. Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
  7. Leave to cool for 20 minutes, then use a skewer to poke multiple holes into the top of the cake.
  8. For the toffee sauce, combine the double cream, dark brown sugar and butter in a saucepan. Allow the butter to melt over a medium heat. Cook for 2-3 minutes until slightly dark in colour. Fold in the cashews.
  9. Spoon the toffee sauce over the top of the cake just before serving.

Per serving: 428kcals, 20.7g fat (9.7g saturated), 58.3g carbs (38.3g sugars), 6g protein, 2.5g fibre, 0.216g sodium