Sticky date and walnut sponge
Skill level: Easy peasy
Costs: Cheap as chips
- 200g pitted dates, chopped
- 1tsp bicarbonate of soda
- 75g low fat spread (flora light)
- 80g dark muscovado sugar
- 4 medium free range eggs
- 180g self-raising flour
For the sticky sauce:
- 25g low fat spread
- 50g dark muscovado sugar
- 35g pecan pieces
- 1tsp cornflour
- 250ml can light evaporated milk
To freeze extra portions, put cake into zip lock bags for up to 3 months. Defrost thoroughly before microwaving each portion for 20-30 seconds until hot and pouring over fresh sauce.
- Heat dates with 125 ml water. Simmer gently until soft, about 5 mins. Cool.
- Heat oven to 180C/350F/Gas mark 4. Grease and line a 20cm square cake tin with baking paper. Put dates in a food processor with remaining cake ingredients, whizz until smooth, about 2 mins. Spoon into the tin, smooth the surface and bake for 30 mins until just springy to the touch.
- For the sauce, melt together the spread and sugar until the sugar has dissolved, increase heat and bubble for a few mins. Add the oecans to cook for a min. Mix the cornflour with a splash of the milk until smooth, mix with remaining milk, then add to the pan. Heat gently for 2-3 mins until thickened slightly.
- Cut the cake into 9 squares and serve with a little sauce poured over.