Food / 14 November, 2018 / My Baba

Sweet and Comforting Date and Walnut Cake

Makes: 1 cake

Free from soya and dairy

Suitable for vegetarians

Cooking time: 55-60 minutes

Equipment: 20cm/8″ round deep, loose bottom cake tin, parchment lined

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Ingredients

• 200g stoned dates
• 150ml water
• ½ tsp Bicarbonate of Soda
• 3 eggs
• 100g brown sugar
• 100g sunflower oil
• 200g Self Raising Wholemeal Flour
• 50g chopped walnuts
• Icing sugar

Method

1. Line a 20cm/8” round deep, loose bottom cake tin with parchment paper and pre-heat the oven.
2. Put the dates and water into a saucepan and bring slowly to the boil.
3. Remove from the heat, stir in the bicarbonate of soda and leave to cool.
4. Break the eggs into a mixing bowl, add the sugar and beat together until light and airy.
5. Mix in the oil followed by the self-raising flour.
6. Stir in the date mixture and walnuts.
7. Tip the mixture into your prepared cake tin and smooth the top.
8. Bake for 55-60 minutes.
9. Allow to cool in the tin for 20 minutes before turning out onto a wire rack.
10. Sieve a little icing sugar over the cold cake before serving.

Recipe from Doves Farm