Ingredients

Method

• 150 g dates, coarsely chopped
• 1 cup Fairtrade black coffee
• 1 t bicarbonate of soda
• 65 g butter, melted
• 110 g caster sugar
• 1 extra-large free-range egg, beaten
• 1 t orange zest
• 150 g cake flour
• 1 t baking powder
• 1 t mixed spice
For the topping:
• 110 g caster sugar
• 60 g butter
• 1 T water
• 30 g pecan nuts, chopped

Method

Ingredients

Preheat the oven to 180°C. Grease and line a 20 cm loaf tin.

Soak the dates in the coffee and bicarbonate of soda for 15 minutes. Add the butter, caster sugar, egg and orange zest.

Sift the flour, baking powder and mixed spice together and add to the wet ingredients. Stir well and pour into the prepared baking tin.

Bake for 35 minutes or until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes, then remove and cool on a wire rack. Drizzle with the topping.

To make the topping, place the caster sugar and butter in a saucepan over a low heat. Once the sugar has dissolved, stir in the water and nuts and drizzle over the cake.