Date & Walnut Loaf

Up until about a year ago, I thought dates and walnuts were the devils food and would avoid eating them at all costs. This all changed when my sister bought me back a slice of date & walnut cake back from the cafe she works at last summer. It was absolutely gorgeous and I was suddenly excited at the thought of using dates to create this yummy toffee flavour without the use of extra sugar or butter in my baking.

Nigella’s sticky toffee pudding is something else I used to avoid eating because of the chunks of dates in and I now find myself craving a portion of the gooey pudding with a big scoop of vanilla ice cream on the side – so much so that I think I will definitely have to make it in the next few weeks!

Back to the bake at hand, this loaf cake an adapted recipe taken from Leon’s Family & Friends cookbook and is absolutely gorgeous served warm with a bit of butter spread on top, but it just as nice with a hot drink the day after it’s made. Definitely a crowd pleaser and a cake that I will be baking again to keep the family happy!

Ingredients (8-10 Slices)

225g Self Raising Flour

1 Tsp Salt

1 Tsp Bicarbonate of Soda

140g Pitted Dates

55g Walnut Halves

2 Tbsp Golden Syrup

85g Demerara Sugar

250ml Semi Skimmed Milk

Recipe

– Preheat the

Sift the flour, salt and bicarbonate of soda into a large mixing bowl and leave to one side.

Add the dates, walnuts, golden syrup and sugar to a food processor and blitz for 10-20 seconds until the dates and walnuts are chopped up but are still a bit chunky.

Add the milk to the food processor and blitz for another 10 or so seconds until the milk is incorporated into the sticky mixture.

Add the wet ingredients to the flour mixture and stir until it comes together and you have a fairly

Pour the mixture into the prepared loaf tin and smooth off the surface using the back of a dessert spoon.

Place in the centre of the oven and cook for around 35 minutes.

*You may need to cover the cake with foil after around 30 minutes if it starts to brown on top but still needs to cook in order to prevent it from burning.

Once cooked, remove from the oven and leave to cool for 5 minutes in it’s tin before removing the loaf and letting it cool a little more on a wire rack. Serve warm or cold – it’s gorgeous either way and enjoy the compliments you will definitely receive!

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Helena x

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