For the recipe Date and Walnut Cake
|200 g||Dates (chopped)|
|200 ml||Water (boiling)|
|50 g||Unsalted butter (cubed)|
|100 g||Dark Brown Sugar|
|2||Medium Eggs (beaten)|
|250 g||Self-Raising Flour|
|5 g||Dr. Oetker Bicarbonate of Soda (1tsp)|
|100 g||Walnuts (chopped)|
Preheat oven to 180°C/160°C/Gas Mark 4. Grease and line a 900g loaf tin. Place the dates in a bowl with 200ml boiling water. Add the butter and treacle stirring until the butter has melted. Set aside.
Place the sugar and eggs in a large bowl and whisk together until combined. Pour the in the date mixture and mix together.
Sieve the flour and Bicarbonate of Soda on top and fold into the mixture. Pour in the walnuts and fold through.
Pour the mixture into the prepared loaf tin and bake for 40-45 minutes until a skewer inserted into the centre of the loaf cake comes out clean – if the top of the loaf cake begins to brown too quickly cover with a pieces of greaseproof until the centre if baked. Remove from the oven and leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.
Why not serve the cake with some butter as an afternoon treat.
For a modern twist, top the loaf with an espresso cream cheese glaze. Mix together 1tbsp coffee granules with 2tbsp boiling water, add to 150g Dr. Oetker Cream Cheese Icing and mix together, add more coffee to taste. Spread the glaze on top of the cooled loaf cake and top with some more chopped walnuts.
|Per Serving||Per 100 g / ml|
|Fat||13.77 g||11.67 g|
|Carbohydrate||49.70 g||42.12 g|
|Protein||13.32 g||11.29 g|