Dates walnut cake
Dates walnut cake is a dessert combining the natural sweetness of dates with the rich, nutty taste of walnuts. It's easy to make and often includes simple ingredients like flour, sugar, eggs, and butter, with optional spices for added depth.
Ingredients
1 cup = 250ml
- 1 ½ cups dates 220 gms, pitted and chopped 17 dates
- 1 cup 250ml hot water
- ½ tsp baking soda
- ⅔ cup 150gms unsalted melted butter
- ½ cup 100 gms brown sugar (packed)
- 3 room-temperature eggs
- 1 tsp vanilla extract
- 1 ½ cups 200gms all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp salt
- 1 cup 100 gms walnuts (toasted and chopped)
Instructions
- Preheat your oven to 170°C. Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a bowl, add the chopped dates, baking soda and salt. Stir them. Pour the boiling water over the chopped dates and let it sit for about 30 minutes until the dates are softened.
- Spread the walnuts in a single layer on a baking sheet.
- Place them in the preheated oven and bake for 8-10 minutes, stirring once or twice to ensure even toasting.
- Keep an eye on them to prevent burning. They should become fragrant and slightly darker in colour.
- Alternatively, you can use a stovetop method. (see notes)
- Let the toasted walnuts cool completely before chopping and adding them to your cake batter.
- In a large mixing bowl, combine the all-purpose flour, baking powder, cinnamon powder and salt. Sieve and add the chopped walnuts. Mix until well combined.
- Beat the eggs, then add the vanilla extract and light brown sugar. Whip on high until the eggs are fluffy and light.
- Add the melted and cooled butter and mix.
- Stir in the soaked softened dates (with the water they were soaking in) and whip for another minute.
- Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined.
- Pour the batter into the prepared 8-inch cake pan, spreading it evenly. Tap to release any air bubbles.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice and enjoy! This cake pairs wonderfully with a cup of tea or coffee.
Notes
Stovetop Method for toasting walnuts:
Heat a skillet over medium heat.
Add the walnuts in a single layer and toast them, stirring frequently, for about 5-7 minutes.
Remove from heat as soon as they become fragrant and slightly darker.
Lightly toast the walnuts before adding them to the batter to enhance their flavour and add a bit of crunch to the cake.
Mix the batter just until combined to avoid a dense cake. Overmixing can lead to a tough texture.
Start checking the cake 5-10 minutes before the recommended baking time to prevent overbaking, which can dry out the cake.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.