Pecan, Date & Toffee Cake

Preheat the oven to 180°C (160°C fan) and grease and line a 23cm round cake tin.
Blitz 100g of the pecans until finely ground.
Place the dates in a saucepan, cover with water and simmer for 5 minutes until soft. Drain and blend into a smooth purée. Leave to cool.
Cream together the butter, sugar and mixed spice until light and fluffy.
Mix in the date purée, ground pecans, eggs and a pinch of salt.
Fold in the flour until just combined.
Spoon into the prepared tin and level the surface.
Scatter the remaining pecan nuts over the top.
Bake for approximately 40 minutes, or until golden and a skewer inserted into the centre comes out clean.
Serve warm with a drizzle of maple syrup.