Date and walnut cake recipe
Date and Walnut Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 200 g | fresh dates, stoned and chopped or use wet dates if available |
| 50 g | walnuts, chopped |
| 100 g | plain flour |
| 100 g | sugar |
| 3 medium | eggs |
| 1 tsp | vanilla extract |
| 75 g | unsalted butter, softened |
| 120 ml | lukewarm water |
| ½ tsp | baking powder |
| ½ tsp | bicarbonate of soda |
Instructions
Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and flour an 8-9 inch, 20-22cm cake tin.
Beat the eggs in a bowl until frothy.
Sieve flour and baking powder at least 3 times between two bowls.
Soak the dates for at least 10 minutes in the warm water with the bicarb. Drain well.
Cream the butter and sugar until light and frothy and add the beaten eggs and flour mixture and beat well. Add the walnuts and the drained dates and blend thoroughly.
Pour or spoon batter into tin and bake for about 40 minutes or until a skewer inserted inserted into the centre comes out clean.
Cool in tin for 10 minutes and turn out onto a wire rack to cool fully.
Dust with icing sugar if wished.
Preparation time:
ca. 30 min
medium
n/a
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