One of my favourite cake recipes is the Date and Walnut Loaf. I varied the recipe – omitting the sugar and added a few other yummy things. Ok, I know dates have lots of natural sugar in them, but considering the original recipe asked for 1/2 cup of white sugar, I think I did quite well.
It tastes AMAZING. It’s like a nutty, bready tea loaf, with the smell of roasted walnuts, sunflower seeds and the chewy crunch of burnt bittersweet sultanas.
Date and Walnut Loaf Recipe
225g (8 oz) dates
pinch of bicarb soda
150ml of boiling water
75g (3 oz) butter
75g (3 oz) caster sugar – which I omitted.
1 medium egg
225g (8 oz) SR flour
75g (3 oz) walnuts, chopped
handful of sultanas
handful of sunflower seeds
1. Heat oven to 180ºC (350ºF). Grease and line the base of a 1kg (2lb) loaf tin.
2. Chop the dates, add the bicarb soda and pour the boiling water over them. Let it sit and cool.
3. Cream butter, add the egg.
4. Stir in sifted flour and nuts. Stir. Add in dates.
5. Place mixture evenly in the tin. Sprinkle top with sunflower seeds and sultanas. Bake for 45 – 50 minutes until firm and skewer comes out clean.
Note : Sultanas are supposed to be burnt and caramelised.