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