Walnut, Date & Honey Cake
A moist and fragrant loaf cake packed with bananas, sticky dates, crunchy walnuts, and a drizzle of honey. Perfect for an afternoon treat or a packed lunch.
Ingredients
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Butter⚖ 175 g 12½ pcs
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Self-raising Flour⚖ 225 g 💧 375 ml 🥛 1⅔ cup
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Muscovado Sugar⚖ 100 g 💧 113.6 ml 🥄 7⅔ tbsp
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Walnuts⚖ 50 g 💧 45.5 ml 🥄 3⅛ tbsp
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Stoned Dates⚖ 100 g 12½ pcs
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Banana⚖ 240 g 🍌 2 pcs
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Clear Honey⚖ 62.1 g 💧 44.4 ml 🥄 3 tbsp
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Egg⚖ 100 g 🥚 2 pcs
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Ground Cinnamon⚖ 3 g 1 pcs
Total nutrition
3608 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 160°C (fan 140°C / Gas 3). Butter a 900g loaf tin, line the base and long sides with greaseproof paper, and butter the paper too.
- Tip 225g self-raising flour, ½ tsp ground cinnamon, 175g butter, 100g muscovado sugar, 2 tablespoons of the honey, and 2 beaten eggs into a large mixing bowl. Mash the 2 bananas and chop 100g stoned dates — kitchen scissors work well for this — then add both to the bowl. Beat the mixture for 2–3 minutes with a wooden spoon or hand-held mixer until well blended.
- Spoon the batter into the prepared tin and level the top. Scatter 50g walnut pieces evenly over the surface. Bake for 1 hour, then lightly press the top — it should feel firm when cooked. If it still feels soft, bake for a further 10 minutes.
- Leave the cake to cool in the tin for 15 minutes, then lift it out using the paper. Once completely cold, drizzle the remaining 1 tablespoon of honey over the top. Cut into thick slices to serve.
Source:
TheMealDB
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