Walnut, date & honey cake

Name: Walnut, date & honey cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Turkish
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

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Serves 8 473 kcal per serving Prep 20 min Cook 45 min

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

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.
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.
Spoon the mixture into the prepared tin and level the surface. Scatter the walnut pieces evenly over the top.
Bake for about 1 hour, until the cake feels firm when gently pressed. If needed, return to the oven for a further 10 minutes.
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.

Tips

Soak the dates in boiling water with a little baking soda first to ensure they blend into the batter smoothly.
Toast the walnuts before adding them to the cake to enhance their nutty flavor and remove any bitterness.
Warm the honey slightly before drizzling it over the finished cake to ensure it soaks in rather than just sitting on top.

Variations

Spiced Honey Cake: Add a teaspoon of cinnamon and a pinch of cardamom for a Middle Eastern flavor profile.
Orange Blossom: Add a teaspoon of orange blossom water to the batter for a beautiful floral aroma.