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Image for Recipe - Date & Walnut Cake

Date & Walnut Cake

Image for Recipe - Date & Walnut Cake
  • Time
  • cook time 55-60 minutes
  • Serve Serves 8

  • 200g stoned dates
  • 150ml water
  • ½ tsp FREEE by Doves Farm Bicarbonate of Soda
  • 3 free-range eggs
  • 100g brown sugar
  • 100ml sunflower oil
  • 200g Doves Farm Organic Self Raising Wholemeal Flour
  • 50g chopped walnuts
  • Icing sugar

Line a 20cm/8” round deep, loose bottom cake tin with parchment paper and pre-heat the oven.

Put the dates and water into a saucepan and bring slowly to the boil. Remove from the heat, stir in the bicarbonate of soda and leave to cool.

Break the eggs into a mixing bowl, add the sugar and beat together until light and airy.

Mix in the oil followed by the self-raising flour.

Stir in the date mixture and walnuts. Tip the mixture into your prepared cake tin and smooth the top. Bake for 55-60 minutes.

Allow to cool in the tin for 20 minutes before turning out onto a wire rack. Sieve a little icing sugar over the cold cake before serving.

Ingredients

  • 200g stoned dates
  • 150ml water
  • ½ tsp FREEE by Doves Farm Bicarbonate of Soda
  • 3 free-range eggs
  • 100g brown sugar
  • 100ml sunflower oil
  • 200g Doves Farm Organic Self Raising Wholemeal Flour
  • 50g chopped walnuts
  • Icing sugar

Method

Line a 20cm/8” round deep, loose bottom cake tin with parchment paper and pre-heat the oven.

Put the dates and water into a saucepan and bring slowly to the boil. Remove from the heat, stir in the bicarbonate of soda and leave to cool.

Break the eggs into a mixing bowl, add the sugar and beat together until light and airy.

Mix in the oil followed by the self-raising flour.

Stir in the date mixture and walnuts. Tip the mixture into your prepared cake tin and smooth the top. Bake for 55-60 minutes.

Allow to cool in the tin for 20 minutes before turning out onto a wire rack. Sieve a little icing sugar over the cold cake before serving.

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