Rich and luxuriously gooey, this is the perfect indulgent centrepiece for your jubilee spread!
Preparation Time: 20min
Cooking Time: 50-55min
- Preheat the oven to 180°C, Gas 4. Grease and base-line a 21cm cake tin.
- Place the dates and bicarbonate of soda in a bowl with 150ml boiling water and leave for 10min. Blitz with a stick blender until smooth.
- Meanwhile, whisk the butter and sugar together until pale and fluffy, whisk in the eggs, 1 at a time. Stir in the date mixture followed by the flour and then the walnuts. Spoon into the prepared tin and bake for 50-55min until a skewer comes out clean. Allow to cool slightly before removing from the tin.
- To make the toffee and walnut sauce: Place all the sauce ingredients in a small saucepan. Cook until bubbling and the butter has melted. Allow to cool before spooning over the cake, allowing some to drip down the sides.
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