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.
Ingredients
Scale
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
Instructions
- 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.
- Incorporate brown and white sugars into the date mixture, then gently blend in eggs until smooth and well integrated.
- Carefully sift flour, baking powder, and salt directly into the wet ingredients, stirring minimally to prevent overmixing and maintain cake’s delicate texture.
- Gently fold most of the walnuts into the batter, reserving some for topping.
- Transfer batter into a prepared loaf tin, ensuring even distribution and smoothing the surface with a spatula.
- Sprinkle remaining walnuts and demerara sugar across the top of the unbaked cake for added crunch and visual appeal.
- Place in preheated oven at 180°C (160°C fan) and bake for initial 30 minutes.
- Reduce oven temperature to 170°C and continue baking for additional 25-30 minutes, or until a skewer inserted comes out clean.
- Remove from oven and let cake rest in tin for 5 minutes to stabilize structure.
- 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