Apple, Date & Walnut Cake
A moist and flavorful cake made with dates, apples, walnuts, and a rich muscovado sugar base. Perfect for a cozy dessert or afternoon tea.
Equipment
- baking dish
- mixing bowl
- wire rack
Ingredients
- 200 g stoned dates chopped
- 1 tsp bicarbonate of soda
- 100 g butter cut into pieces
- 280 g self-raising flour sifted
- 50 g walnuts plus extra to decorate
- 100 g dark muscovado sugar
- 2 eggs
- 2 cooking apples
Instructions
- Mix the chopped dates, bicarbonate of soda, and a pinch of salt in a large bowl.
- Pour in 300 ml of hot water, stir well, and leave the mixture to cool.
- Preheat the oven to 180°C (350°F).
- Butter a baking dish and line the base and sides.
- Rub the butter into the sifted flour until the mixture resembles coarse breadcrumbs.
- Core and chop 1 apple, then stir it into the flour mixture along with the walnuts and muscovado sugar until evenly combined.
- Add the flour mixture and eggs to the cooled date mixture.
- Beat well to mix.
- Pour the batter into the prepared baking dish.
- Core and slice the second apple, then place the slices on top of the mixture.
- Bake for 1 to 1¼ hours, or until a skewer inserted into the center comes out clean.
- Cool in the dish for 5 minutes, then turn the cake out onto a wire rack.
- Double-wrap the cooled cake and store it in an airtight tin for 1-2 days before eating for the best flavor.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this cake as a dessert or snack, either plain or with a dollop of whipped cream or vanilla ice cream.
Wine Advice:
Pair with a light dessert wine like a Moscato or a hot beverage such as chai tea or spiced coffee to enhance the cake’s flavors.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 12 g | Fiber: 4 g | Sugar: 25 g | Salt: 0.4 mg
