Moist and flavourful, the Date and Walnut Cake combines the natural sweetness of the dates with the rich, nutty crunch of the walnuts. The cake is perfect for those seeking a healthier, indulgent treat. Easy to prepare, this cake recipe will surely be a favourite for every day as well as special occasions - combining the sweet flavour of the dates with the distinct crunchy bite of the walnuts. A simple Date and Walnut Cake recipe starts with soaking the dates in warm water or tea to soften them, which is then added to the batter, helping increase their natural sweetness while keeping the cake moist. A simple cake mix of flour, butter, eggs, and sugar is used, plus walnuts are added for texture and the mouthfeel of a satisfying crunch. It's often flavoured with cinnamon or nutmeg- that's the depth that a cake needs. Dates shine with the sweetness within themselves. It is dense and moist, with a beautiful balance of date sweetness and walnut nuttiness. Enjoy with a cup of tea or coffee for a lovely morning treat. Some variations of this date and walnut cake recipe incorporate a hint of vanilla or a lightly brushed glaze for added richness. This cake is sure to impress, no matter if it's for a holiday celebration or just a simple dessert with wholesome ingredients combined with irresistible flavours.

• 200 gms pitted dates
• 150 ml hot coffee
• 1 tsp baking soda
• 100 ml olive oil
• 130 gms dark muscovado sugar
• 80 gms vegan greek-style yoghurt
• 1 tsp vanilla extract
• 250 gms all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp sea salt
• 90 gms walnuts

• Here is a simple and easy recipe to make this delicious Date and Walnut Cake.
• First, chop 200 gms of pitted dates roughly into small pieces and put them in a mixing bowl.
• Then, pour over 150 ml of hot coffee. The coffee can soften the dates, but it will also change the flavour of our date and walnut cake.
• Place the dates into the coffee and let them sit for about 5-10 minutes to soak up the liquid and soften even more.
• Now, while the dates are soaking, mix the wet ingredients.
• In a separate bowl, whisk together 100 ml of olive oil (or any neutral oil you like, such as sunflower or rapeseed oil) with 130 gms of dark muscovado sugar.
• Whisk this mixture until it is smooth and has thickened.
• Then stir in 80 gms Greek-style yoghurt, sour cream, or skyr to the oil and sugar mix. The tanginess of yoghurt, apart from simply giving a bit of much-needed tanginess, also helps to make the crumb tender in the cake.
• Mix in 1 Tsp of vanilla extract for fragrance.
• In another bowl, whisk 250 gms of all-purpose flour, 1 tsp of baking powder, and ¼ tsp of sea salt.
• Baking powder makes the cake rise; salt balances the sweetness and brings out other flavours. Now you slowly sift dry ingredients into the wet mixture, stirring very gently till just combined.
• While the dates are softening in the coffee, mash them a bit with the back of a spoon or fork into a chunky paste.
• Add the date mixture to the batter and mix it well so that the dates are evenly spread through the cake batter.
• The dates, along with the coffee, make for a rich, moist base for the cake, which will have a soft, melt-in-your-mouth feel.
• Add in 90 gms of roughly chopped walnuts.
• You may reserve a few extra pieces of the walnut, which can be sprinkled on top of the cake before baking - that also adds lovely garnish to the date and walnut cake recipe.
• Grease a cake tin and pour the mixture; smoothen the top with a spatula and bake in an oven at 180 C or 350 F for 30-35 minutes.
• Check if a toothpick inserted in the centre comes out clean. The cake should look beautiful with a well-browned colour on top, and walnuts will add some crunchiness.
• Once baked, let it cool in the tin for a few minutes, then transfer it to a wire rack to cool completely. When fully cooled, you may top with additional chopped walnuts for added decoration.
• The recipe of Date and Walnut Cake results in a moist, naturally sweet dessert, perfectly complemented by the crunch of walnuts and the richness of dates.