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Date and Walnut Cake

A soft and moist dessert that combines the natural sweetness of dates with the nutty crunch of walnuts, making it a delightful and comforting treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces Medjool dates, pitted Use Deglet Noor dates as a substitute if Medjool is unavailable.
  • 1 cup milk Any kind, including vegan milk.
  • 1/2 cup avocado oil Can substitute with canola or vegetable oil.
  • 1 cup self-rising flour Substitute with all-purpose flour mixed with 1.5 teaspoons of baking powder and a pinch of salt.
  • to taste cups walnuts Halves or crushed for garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C).
  2. Line a small 7-inch springform pan with parchment paper, spraying it with a bit of oil first.
  3. In a pot on the stove, add the milk and let it come to a simmer.
  4. Place pitted dates into a bowl and pour the hot milk over them, letting them sit for 10-15 minutes.
  5. Blend the softened dates and milk until you have a thick date paste.
  6. Pour the date mixture into a bowl, add the oil, and mix until combined. Stir in the self-rising flour to form a pourable batter.
  7. Pour the batter into the prepared pan and shake gently to distribute evenly.
  8. Sprinkle walnuts on top of the batter, pressing them in slightly.
Baking
  1. Place the pan in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then remove the springform and slice to enjoy.

Notes

Store covered at room temperature for up to 3 days or refrigerate for about a week. The cake freezes well for up to 3 months when wrapped individually.