Walnut, date & honey cake
Walnut, date & honey cake might be just the dessert you are searching for. This recipe serves 8. One serving contains 448 calories, 7g of protein, and 23g of fat. For 76 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 288 people were glad they tried this recipe. Head to the store and pick up dates, light muscovado sugar, clear honey, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so spectacular. Similar recipes include Banana date cake with walnut & honey glaze, Date and Walnut Phyllo Rolls with Greek Yogurt and Honey, and Date & Walnut Cake.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 70 minutes
Ingredients:
2 medium, ripe bananas, about 250g 9oz total weight in their skins
175g softened butter
3 tbsp clear honey
100g stoned dates
2 eggs, beaten
½ tsp ground cinnamon
100g light muscovado sugar
225g self-raising flour
50g pack walnut pieces
Equipment:
kitchen scissors
wooden spoon
mixing bowl
oven
Cooking instruction summary:
Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
Step by step:
1. Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.Spoon into the prepared tin and level the top. Scatter the walnut pieces over.
2. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over.
3. Cut into thick slices.
Nutrition Information:
