With velvety, rich caramel, crunchy, nutty roasted pecans and sweet apple, this is the perfect dessert for Autumn entertaining.
All you need to do is add ice cream and enjoy!
Makes a 6” Square cake or 4 desserts
INGREDIENTS:
For the cake:
170g chopped dates
1 tsp bi-carbonate of soda
75g unsalted butter (softened)
120g Dark muscovado sugar
2 eggs
175g self raising flour
2 tbsp black treacle
1 small apple
80g chopped roasted pecans
1 tsp vanilla bean paste
1 tsp ground cinnamon
1/2 tsp salt
For the pecan praline:
100g caster sugar
80g chopped roasted pecans
For the caramel sauce:
100g unsalted butter
100g light muscovado sugar
100ml double cream
METHOD:
Pre-heat your oven to 180° (160° fan), then grease and line your cake tin.
Start by pouring 160ml of boiling water over the chopped dates. Into this mix add the bicarb and set aside to go soft.
Slice the apple into little cubes (you can keep the skin on), then put this to one-side.
Using a free standing mixer or a hand whisk, cream together the butter with the sugar. Once fluffy and paler in colour, add the black treacle and vanilla and mix it in.
Once combined, add the eggs one by one until incorporated.
When incorporated fold in the date/water mixture.
Now gently fold in the flour, cinnamon & salt. Followed by the chopped pecans and apple.
Turn the mixture out into the tin and bake for around 50 minutes to 1 hour, or insert a skewer into the centre to make sure it comes out clean.
Once baked, leave to cool in the tin for 10 minutes before turning out.
At this point you can either leave it as just the cake, or turn it into a show stopping dessert! For the dessert I trimmed the edges off the cake and sliced it into 4. Follow the steps below for the Pecan Praline and Caramel Sauce.
Pecan Praline:
Line a baking sheet with greaseproof paper and then set to one-side.
Place the sugar and 30ml of water into a saucepan and bring to the boil over a medium heat.
When you have a pale caramel colour, add the chopped pecans and stir in.
Continue to cook for a little longer, stirring until you have achieved a nice golden caramel colour.
Once ready, tip the mixture onto the tray and leave to cool for at least 30 minutes to harden.
When it has set, using a rolling pin, smash the praline into crumbs.
Caramel Sauce:
This can be made just before you want to serve the desserts as it’s quick to make and will be nice and hot. Alternatively you can make this in advance if you prefer, and re-heat the sauce just before you serve it up.
Cut the butter into cubes and place into a saucepan along with the sugar.
Place over a medium heat until the sugar has dissolved, allow to boil for a couple of minutes.
Then add the cream and stir, once all combined its ready to serve!
Originally from Nottingham, Cameron Lamb is a Patissier who has always had a passion for baking! After graduating from college he started in the midlands as a pastry chef before before moving to London to pursue his dream of becoming a world class pâtissier.
After attending worshops by master pâtissier Eric Lanlard he was approached to work at his Patisserie in London, Cake – Boy.
