This is one of those old fashioned cakes which has stood the test of time. There is a reason why people have been making this cake for years. Just look at all those lovely walnuts. The dates are pureed into the sponge, making it lovely and moist.
Ingredients:
250g chopped dates
40g margarine
350ml boiling water
200g dark brown sugar
2 eggs
150g ground almonds
130g chopped walnuts
350g self raising flour
2 teaspoon cinnamon
Measure the boiling water into a jug and then pour this over the dates and the butter and leave it to cool for about half an hour. This makes the dates soft.
When the date mixture has cooled, puree it in a food processor or, if you don’t have one, just squish and chop the dates as fine as you can and then put them back into the water/butter liquid. The dates are an imperative part of this cake but you don’t really want bits of dates in the sponge, which is why it is better to puree them if you can.
Beat the eggs and the sugar together until they are fully combined and then add all the other ingredients and whisk together well. Use a spoon to give the mixture a stir, to make sure all the flour is mixed in, to prevent the cake being dry.
Cook in a well greased loaf tin and bake for 40 minutes at 180 degrees. Let the cake cool on a wire cooling tray.
This cake will stay fresh for at least a week, but you can also slice it up and freeze it, if you don’t want to eat it all at once.
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