Date and Walnut Cake
1 hour 05 mins
Nutritional Information
12 servings
Ingredients
200g pitted dates (Medjool preferred), chopped
250ml boiling water
1 tsp bicarbonate of soda
150g wholemeal flour
100g ground almonds
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
100g walnuts, roughly chopped
2 large eggs
100ml unsweetened almond milk
60ml extra virgin olive oil
1 tsp vanilla extract
50g additional walnuts for topping
Micronutrient Information
Energy
Protein
Fat
Saturated Fat
Carbohydrates
Sugar
Fibre
Method
Total
2,280 kcal
58 g
108 g
12 g
312 g
248 g
32 g
Step 1 - Preheat your oven to 180°C (160°C fan) and line a 20cm round cake tin with baking parchment.
Step 2 - Place the chopped dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave to soak for 15 minutes until softened.
Step 3 - In a large mixing bowl, combine the wholemeal flour, ground almonds, baking powder, cinnamon, nutmeg, and salt.
Step 4 - Add the roughly chopped walnuts to the dry ingredients and mix well.
Step 5 - In a separate bowl, whisk together the eggs, almond milk, olive oil, and vanilla extract.
Step 6 - Mash the soaked dates with their liquid using a fork until you have a chunky paste.
Step 7 - Add the date mixture to the wet ingredients and stir to combine.
Step 8 - Pour the wet ingredients into the dry ingredients and fold together gently until just combined.
Step 9 - Transfer the mixture to your prepared tin and smooth the top. Sprinkle with the additional walnuts.
Step 10 - Bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
Step 11 - Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.