Walnut, date & honey cake
This Turkish-inspired walnut, date, and honey cake delivers a rich, nutty sweetness balanced by the caramel-like depth of dates and the floral warmth of honey. Its tender crumb stays moist long after baking, thanks to the natural oils in the walnuts and the syrup-like glaze that forms as the cake cooks. The contrast between the crunch of toasted walnuts and the soft, almost fudgy texture of the dates makes every bite satisfying. Simple yet impressive, it’s a dessert that feels indulgent without requiring fuss—ideal for sharing or savoring in quiet moments.
Ingredients
- Self-raising Flour225g
- Ground Cinnamon1/2 teaspoon
- Butter175g
- Muscovado Sugar100g
- Clear Honey3 tablespoons
- Egg2 Beaten
- Banana2 medium
- Stoned Dates100g
- Walnuts50g
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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.
- 7
step 4
- 8
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!