Walnut, date & honey cake

Ingredients

• 225g Self-raising Flour
• 1/2 teaspoon Ground Cinnamon
• 175g Butter
• 100g Muscovado Sugar
• 3 tablespoons Clear Honey
• 2 Beaten Egg
• 2 medium Banana
• 100g Stoned Dates
• 50g Walnuts

Instructions

1. Preheat the oven to 160°C (140°C fan). Grease a 900 g loaf tin and line the base and long sides with baking paper, buttering both the tin and the paper.
2. Put the flour and cinnamon into a large bowl with the butter, sugar, most of the honey, and the beaten eggs. Mash the bananas, finely chop the dates, add them to the bowl, and beat for 2–3 minutes until well combined.
3. Spoon the mixture into the prepared tin and level the surface. Scatter the walnut pieces evenly over the top.
4. Bake for about 1 hour, until the cake feels firm when gently pressed. If needed, return to the oven for a further 10 minutes.
5. Leave to cool in the tin for 15 minutes, then lift out using the paper and allow to cool completely. Drizzle with the remaining honey before slicing.

instructions_source: editorial-classic