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Date and Walnut Cake
It couldn’t be simpler! Mix up the ingredients for this cake in seconds and before you know it, you have a delicious, wholesome cake.
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 8
60ml rapeseed oil
75g demerara sugar
50g wholemeal flour
75g white flour
2 tsp baking powder
2 medium eggs
75g walnuts, roughly chopped
150g dates, stoned and chopped
Preheat the oven to 180°C, gas mark 4. Line a 20cm square tin with greaseproof paper.
Combine all the ingredients in a bowl until evenly mixed.
Pour into the prepared tin and spread evenly. Cook for 25-30 minutes, inserting a skewer into the centre of the cake and ensuring it comes out clean. Leave for a few minutes in the tin before placing on a wire rack to cool.
When cool, remove from the paper and cut into squares using a serrated knife.
Tip: Try using dried apricots instead of dates.
Nutritional Analysis
Per portion (cake serves 8)
276kcals
6g protein
14g fat
1g saturates
35g carbohydrate
23g sugars
2g dietary fibre
143mg sodium
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