COOKIES on the DR. OETKER website

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Date and Walnut Cake

This classic loaf cake is a great afternoon treat with a cuppa!

about 8 - 10 slices

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Date and Walnut Cake

For the loaf cake:

200 g Dates (chopped)
200 ml Water (boiling)
50 g Unsalted butter (cubed)
50 g Treacle
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)

preparation

Preparation

1

For the loaf cake

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.

2

Place the sugar and eggs in a large bowl and whisk together until combined. Pour the in the date mixture and mix together.

3

Sieve the flour and Bicarbonate of Soda on top and fold into the mixture. Pour in the walnuts and fold through.

4

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.

Nutritional Information for the recipe Date and Walnut Cake

Per Serving Per 100 g / ml
Energy 1491 kJ
356 kcal
1264 kJ
302 kcal
Fat 13.77 g 11.67 g
Carbohydrate 49.70 g 42.12 g
Protein 13.32 g 11.29 g