Sweet & Crunchy Date and Walnut Cake Recipe for Cozy Baking

Sweet memories often revolve around a delightful date and walnut cake that brings warmth to our kitchen.

Nutty aromas waft through the house, promising comfort in every slice.

My grandmother’s cherished recipe whispers stories of tradition and love.

Delicate crumbs melt on your tongue, creating moments of pure bliss.

Baking becomes an intimate dance of ingredients, connecting generations through shared flavors.

Simple yet sophisticated, this cake turns ordinary afternoons into extraordinary experiences.

You’ll find yourself falling in love with each perfectly balanced bite that marries the richness of dates and the crunch of walnuts.

Why Mary Berry Date And Walnut Cake Is Loved

• Savor Rich Flavor Complexity: Indulge in a delightful blend of sweet dates, robust coffee, and crunchy walnuts that create a sophisticated taste profile perfect for dessert lovers.
• Master Simple Baking Technique: Follow straightforward steps that even beginner bakers can handle, with minimal ingredients and basic mixing methods that guarantee a delicious outcome.
• Craft Versatile Crowd-Pleaser: Enjoy a cake that works wonderfully for afternoon tea, casual gatherings, or as a comforting treat with coffee, appealing to various taste preferences and occasions.
• Boost Nutritional Value: Incorporate wholesome ingredients like dates and walnuts that provide natural sweetness, healthy fats, and added texture to create a more nutritious dessert option.

What’s Inside Mary Berry Date And Walnut Cake

• Butter: Provides rich, creamy flavor and helps create a tender cake texture.
• Dates: Adds natural sweetness and moisture to the cake.
• Water: Helps soften the dates and balance the cake's consistency.
• Coffee: Enhances the depth of flavor and complements the date and walnut combination.
• Eggs: Bind the ingredients and contribute to the cake's structure.

• All-Purpose Flour: Forms the base of the cake and provides structure.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Balances and enhances the overall flavor of the cake.

• Brown Sugar, Demerara Sugar: Add sweetness and contribute to the cake's rich, caramel-like flavor.
• Walnuts: Provide a crunchy texture and nutty taste throughout the cake.

How To Bake Mary Berry Date And Walnut Cake

Step 1: Prepare Baking Equipment

Grab a 2lb loaf tin and get it ready by greasing the sides and lining it with parchment paper. Set your oven to warm up at 180C or 160C for fan-forced ovens.

Step 2: Create Flavor-Packed Soak

• Softened butter
• Chopped dates
• Water
• Brewed coffee

Let this delicious mixture sit and mingle for half an hour, allowing the dates to soften and flavors to develop.

Step 3: Incorporate Sweet Binders

Stir in both white and brown sugars until well blended. Crack eggs into the mixture and whisk until smooth and creamy.

Step 4: Build the Cake Base

• All-purpose flour
• Baking powder
• Salt

Fold ingredients together with a light touch, avoiding overmixing to keep the cake tender.

Step 5: Add Nutty Crunch

Reserve a handful of walnuts for topping. Fold most of the nuts into the batter, creating pockets of nutty goodness throughout the cake.

Step 6: Fill and Decorate Tin

Transfer batter to the prepared loaf tin. Sprinkle remaining walnuts on top and dust with demerara sugar for a beautiful, crunchy finish.

Step 7: Bake to Perfection

Start baking at the initial temperature for 30 minutes. Then reduce heat to 170C and continue baking for 25-30 minutes until a skewer comes out clean.

Step 8: Cool and Serve

Allow cake to rest in the tin for 5 minutes. Transfer to a wire rack and let cool completely before slicing and enjoying your delectable date and walnut creation.

Tips That Help With Mary Berry Date And Walnut Cake

• Soak Dates Thoroughly: Let dates soften completely in warm liquid to ensure a moist, tender cake texture with rich flavor depth.
• Control Mixing Technique: Stir batter gently to prevent gluten development, maintaining a light and soft cake crumb.
• Master Nut Distribution: Reserve some walnuts for topping to create a beautiful, crunchy presentation and added nutty flavor.
• Watch Baking Temperature: Adjust oven heat carefully to prevent burning while ensuring even, consistent baking throughout the cake.
• Balance Sweetness Levels: Use demerara sugar sparingly on top for a delightful caramelized crunch without overwhelming sweetness.

Ways To Change Mary Berry Date And Walnut Cake

• Gluten-Free Date Walnut Cake: Replace wheat flour with almond or gluten-free flour blend, ensuring the same rich texture and nutty flavor.
• Vegan Version: Swap eggs with flax eggs, use plant-based butter, and choose dairy-free alternatives to create a compassionate, delicious cake.
• Low-Sugar Option: Substitute sugars with monk fruit sweetener or stevia, reducing overall calorie content while maintaining the cake's natural sweetness.
• Spiced Variation: Add ground cinnamon, nutmeg, or cardamom to enhance the cake's warmth and complexity, creating a more aromatic dessert experience.

Perfect Pairings For Mary Berry Date And Walnut Cake

• Brew Robust Coffee Pairing: Complement the rich, sweet cake with a strong espresso or dark roast coffee, enhancing the deep date and walnut flavors with its bold, aromatic profile.
• Serve Creamy Accompaniment: Top a slice with a dollop of mascarpone cream or vanilla bean ice cream, creating a luxurious contrast to the cake's dense, nutty texture.
• Match Dessert Wine: Pair with a sweet fortified wine like Pedro Ximénez sherry or a late harvest Riesling, whose caramel and honey notes beautifully echo the cake's natural sweetness.
• Sprinkle Cinnamon Garnish: Dust the cake with ground cinnamon before serving, adding a warm, spicy dimension that elevates the existing flavor complexity.

How To Store Mary Berry Date And Walnut Cake Right

• Store cake wrapped tightly in plastic wrap or aluminum foil for up to 4 days in the refrigerator. Seal in an airtight container to prevent drying out.
• Slice cake before freezing, wrap individual pieces in plastic wrap, then place in freezer bag. Freeze for 2-3 months. Label with date and contents.
• Keep cake covered with clean kitchen towel or in cake dome at room temperature for 2-3 days. Ensure space is cool and dry to maintain freshness.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, place slice in preheated oven at 150C for 5-7 minutes to restore moisture and bring back original texture.

Mary Berry Date And Walnut Cake FAQs Explained

• Can I use different types of dates in this recipe?

Yes, you can use Medjool, Deglet Noor, or any soft dates available. Choose pitted dates and chop them finely for best results.

• Is it necessary to use coffee in the recipe?

Coffee enhances the depth of flavor and complements the dates, but you can substitute with hot water if you prefer a non-coffee version.

• How can I tell if the cake is fully baked?

Insert a skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is ready. The top should also be golden brown and slightly firm to touch.

Date And Walnut Cake Recipe

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4.6 from 35 reviews

• Total Time: 90-95 minutes
• Yield: 8 1x

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Description

Sweet indulgence meets Middle Eastern charm in this date and walnut cake, blending rich nutty flavors with caramel-like dates. Comfort baking reaches new heights with each moist, aromatic slice that connects you to cherished culinary traditions.

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Ingredients

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Main Ingredients:

• 250 grams (8.8 ounces) soft dates, chopped
• 100 grams (3.5 ounces) walnuts, chopped
• 225 grams (8 ounces) self-raising flour
• 2 medium eggs

Sweeteners:

• 75 grams (2.6 ounces) caster sugar
• 55 grams (1.9 ounces) dark muscovado sugar
• 1 tablespoon demerara sugar

Additional Ingredients:

• 100 grams (3.5 ounces) unsalted butter, softened
• 150 milliliters (5 fluid ounces) boiling water
• 1 teaspoon instant coffee
• 1 teaspoon baking powder
• 1 pinch of salt

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Instructions

1. Combine softened butter, chopped dates, hot water, and instant coffee in a mixing bowl. Allow mixture to rest and infuse flavors for approximately 30 minutes at room temperature.
2. Incorporate brown and white sugars into the date mixture, then gently blend in eggs until smooth and well integrated.
3. Carefully sift flour, baking powder, and salt directly into the wet ingredients, stirring minimally to prevent overmixing and maintain cake’s delicate texture.
4. Gently fold most of the walnuts into the batter, reserving some for topping.
5. Transfer batter into a prepared loaf tin, ensuring even distribution and smoothing the surface with a spatula.
6. Sprinkle remaining walnuts and demerara sugar across the top of the unbaked cake for added crunch and visual appeal.
7. Place in preheated oven at 180°C (160°C fan) and bake for initial 30 minutes.
8. Reduce oven temperature to 170°C and continue baking for additional 25-30 minutes, or until a skewer inserted comes out clean.
9. Remove from oven and let cake rest in tin for 5 minutes to stabilize structure.
10. Carefully transfer cake to wire rack and allow complete cooling before slicing and serving.

Notes

• Swap coffee with herbal tea or apple juice for a kid-friendly version that maintains moisture and depth of flavor.
• Toast walnuts briefly before adding to enhance their nutty richness and prevent them from sinking in the cake batter.
• Use gluten-free flour blend as a direct substitute to make this recipe suitable for those with wheat sensitivities, ensuring the same tender crumb.
• Store wrapped tightly in parchment paper at room temperature for up to 4 days, allowing flavors to develop and intensify over time.

• Prep Time: 35 minutes
• Cook Time: 55-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 296kcal
• Sugar: 25g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0.1g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 45mg