Recipe: Walnut Toffee Cake
225 gms of mixed whole almonds, brazil nuts and walnuts
200 gms of butter, softened, plus extra for greasing
200 gms of brown sugar
150 gms of chopped pitted dates
150 gms of self-raising flour, keep extra for dusting
50 ml of maple syrup
Start with preheating the oven to 180C/160C fan/gas mark 4, then butter the sides and base and dust with flour.
Tip 100gms of nuts into a food processor and stir for a couple of minutes until fine. Add the butter and sugar, then whiz briefly until the mixture is soft and fluffy. Add the eggs, then add the dates and stir again.
Tip the mixture into a large bowl, then sift in the flour, folding in just until combined. Pour the batter into the prepared tin, then carefully arrange the remaining nuts in a circle or band about 5cm wide around the edge of the cake,
Bake for about 40 minutes. Remove from the oven and immediately brush the nuts and top of the cake with the maple syrup.
Allow to cool for 20 minutes, then loosen around the edges using a small, sharp knife and carefully remove the sides of the cake tin. Place on a wire rack to cool down, then use a knife to loosen the bottom of the cake from the base of the tin and, with the help of the knife ease the cake onto a plate to serve.
Your dish is ready to be served.