Easy Date and Pecan Traybake (Mary Berry Inspired)
Rich, nutty and moist date and pecan traybake topped with a citrus icing.
Equipment
Ingredients
- 150 g Chopped dates
- 150 g Chopped Pecan (plus extra for sprinkling)
- 100 g Sultanas
- 40 g Margarine
- 350 ml Boiling Water
- 2 Eggs
- 200 g Dark Brown Sugar
- 150 g Ground Almonds
- 350 g Self-Raising Flour
- 1½ tsp Ground Cinnamon
Icing
- 225 g Icing Sugar (sifted)
- 1 Lemon (Rind and the juice)
- Pecan pieces to decorate
Instructions
- Preheat the oven to 180℃/160℃FAN/350℉/Gas 4. Grease and fully line a roasting tin or deep sided baking tray 30 x 23 cm with baking paper.
- Add the dates and sultanas to a bowl and pour over the boiling water. Leave to cool.
- Beat the eggs and sugar together in a large bowl, then add the cooled date mixture and the remaining cake ingredients. Stir well and pour into the prepared tin.
- Bake in the oven for 30 minutes or until golden brown and a skewer or knife comes out clean. Allow to cool in the tin.
- For the icing, mix the icing sugar with the lemon juice and rind together. Add a bit of of water if it's too thick, then pour over the cake and spread out evenly with a palette knife. Decorate with pecan pieces and leave to set.
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Nutrition
Calories: 331kcalCarbohydrates: 52gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 18mgSodium: 33mgPotassium: 181mgFiber: 3gSugar: 32gVitamin A: 114IUVitamin C: 3mgCalcium: 48mgIron: 1mg
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