Description
A moist and flavorful date and walnut cake with natural caramel-like sweetness from dates and a delightful crunch from walnuts, perfect for tea time or a comforting dessert.
Ingredients
- 100 g seedless dates
- 1/2 cup water
- 150 g all-purpose flour (maida)
- 1 teaspoon baking powder
- 150 g butter, softened
- 150 g caster sugar
- 3 eggs
- 75 g walnuts, chopped
- 1 teaspoon vanilla essence
Instructions
- In a saucepan, heat dates with water for 5–7 minutes until softened, then mash lightly and let cool.
- Preheat oven to 180°C (350°F) and grease or line a cake pan.
- Sift together flour and baking powder in a bowl.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla essence and fold in the cooled date mixture.
- Gradually fold in dry ingredients without overmixing.
- Add chopped walnuts and mix gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–45 minutes until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use soft dates like Medjool for best flavor.
- Avoid overmixing to keep the cake light.
- Add cinnamon or nutmeg for extra warmth.
- Substitute part of water with milk for richer taste.
- Can be topped with powdered sugar or glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
