Date and Walnut Tea Cake (Print version)
Softened dates give this tea cake a dark, moist crumb dotted with walnuts.
# Ingredients:
Ingredients
01 -
180 g pitted dates, chopped
02 -
180 ml boiling water
03 -
½ tsp baking soda
04 -
80 g softened butter
05 -
90 g brown sugar
06 -
2 large eggs
07 -
200 g all-purpose flour
08 -
1 tsp baking powder
09 -
70 g chopped walnuts
10 -
¼ tsp salt
# Instructions:
01 -
Place chopped dates in a heatproof bowl. Stir in baking soda and boiling water, then leave for 15 minutes until softened and no longer hot. Heat oven to 175°C / 350°F. Grease and line a 23 × 13 cm / 9 × 5-inch loaf pan.
02 -
Beat butter and brown sugar until creamy. Beat in eggs one at a time, scraping the bowl.
03 -
Whisk flour, baking powder and salt separately. Fold half into the butter mixture, then fold in dates with all their soaking liquid.
04 -
Fold in remaining flour and walnuts just until combined. Spread evenly in the prepared pan.
05 -
Bake for 45–50 minutes until the center springs back and a skewer inserted into cake comes out without wet batter. Cover loosely with foil if the top browns too quickly.
06 -
Cool in the pan for 15 minutes, then move to a rack for another 45 minutes before slicing. Small sticky date pieces on the skewer are normal; raw batter is not.
07 -
Wrap the fully cooled cake and keep in a cool room for up to three days. Freeze individual slices for longer storage.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.