If you’re a fan of sweet treats and want to try something new, then you need to give this Date and Walnut Cake recipe by Delia Smith a go. This cake is a classic recipe that has been passed down for generations and is perfect for any occasion. Whether it’s a tea party, a birthday, or just a lazy Sunday afternoon, this cake is sure to satisfy your sweet tooth.
So, without further ado, let’s dive into the recipe and learn how to make this delicious cake that will leave you wanting more.
Ingredients:
- 175g of pitted dates, chopped
- 175g of unsalted butter, at room temperature
- 175g of caster sugar
- 3 large eggs, beaten
- 225g of self-raising flour
- 1 teaspoon of baking powder
- 75g of walnuts, chopped
- 1 tablespoon of milk
Instructions:
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a 20cm round cake tin.
- Put the chopped dates in a medium-sized saucepan with 150ml of water. Bring to the boil and then reduce the heat and simmer for 5 minutes until the dates have softened and the water has been absorbed.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs.
- Sift in the flour and baking powder and fold into the mixture. Add the chopped walnuts and the cooked dates and mix together.
- Add the milk and mix until everything is combined.
- Pour the mixture into the prepared cake tin and smooth the surface with a spatula.
- Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Servings: 10
Calories: 410
Fat: 21g
Carbohydrates: 52g
Protein: 6g
Cooking Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 10 minutes
Equipment:
- 20cm round cake tin
- Baking paper
- Large mixing bowl
- Spatula
- Medium-sized saucepan
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a cup of tea or coffee.
Variations:
If you want to mix things up, you can try adding some chopped figs or apricots to the mixture. You can also sprinkle some demerara sugar on top of the cake before baking to give it a crunchy texture.
Substitutions:
If you don’t have any walnuts, you can substitute them for pecans or almonds. You can also use brown sugar instead of caster sugar for a slightly different flavour.
Storage:
This cake can be stored in an airtight container for up to 3 days. It can also be frozen for up to 1 month.
Tips:
- Make sure to chop the dates and walnuts into small pieces to ensure they are evenly distributed throughout the cake.
- Don’t overmix the batter as this can result in a tough cake.
- If your cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
Notes:
This recipe is adapted from Delia Smith’s classic recipe. It’s a tried and tested recipe that has been enjoyed by many over the years.
Frequently Asked Questions:
Can I use margarine instead of butter?
Yes, you can use margarine instead of butter but it may affect the flavour of the cake slightly.
Can I use plain flour instead of self-raising flour?
No, you need to use self-raising flour to ensure that the cake rises properly.
Can I use other types of nuts?
Yes, you can use other types of nuts such as almonds or pecans.
This Date and Walnut Cake recipe by Delia Smith is a classic recipe that has stood the test of time. It’s a delicious cake that is perfect for any occasion and is sure to impress your friends and family. The combination of dates and walnuts gives the cake a lovely texture and flavour that is hard to resist. So why not give this recipe a go and see for yourself how delicious it is?