Date and walnut cake
Dessert
- Prep time:
10'
- Cook time:
30'
- Difficulty:
Easy
Indulge in the sweet embrace of a freshly baked date and walnut loaf – prepare it over the weekend for a delightful treat to savor during the week.


Ingredients
Serves 10
- 250g soft dates
- 150ml boiling water
- 100g unsalted butter
- 100g walnuts, roughly chopped
- 1 tsp instant coffee granules
- 130g Pure Via® Brown Sugar
- 2 medium eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tbsp Pure Via® Demerara
- pinch of salt
Method
- 1
Preheat your oven to a cozy 180°C/160°C fan/Gas 4. Prepare a 900g/2lb loaf tin by generously greasing the sides and lining the base with a strip of buttered baking paper.
- 2
In a spacious mixing bowl, gather the diced butter, pitted dates, and hot boiling water. Stir them thoroughly until a smooth, cohesive mixture forms. Allow this date mixture to stand for 30 minutes, allowing the butter to melt and the dates to soften and release their natural sweetness.
- 3
Put the Pure Via® Brown Sugar into the date mixture and stir vigorously until the sugars have dissolved completely and the mixture is smooth and uniform.
- 4
In a large mixing bowl, sift the dry ingredients together: all-purpose flour, baking powder, and a pinch of salt. Mix until a smooth and consistent blend forms. Gradually add the chopped walnuts, reserving 1 tablespoon for garnish. Stir until the mixture is well-combined.
- 5
Place the prepared loaf tin on the center rack of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 170°C/150°C fan/Gas 3 and continue baking for 25–30 minutes more, or until a skewer inserted into the center of the cake comes out clean. If the cake is browning too quickly, gently cover the top with a loose sheet of aluminum foil or baking paper.
- 6
Carefully remove the loaf from the oven and let it cool in the tin for 3-4 minutes. Then, carefully transfer the loaf to a wire cooling rack to cool completely.