Walnut, Date & Honey Cake

Instructions

1. 1

   Preheat Oven and Prepare Tin

   1 min

   Set your oven to preheat at 160°C (Gas Mark 3) or adjust to 140°C for fan ovens. While the oven heats, take a 900g (2lb) loaf tin and line the base and long sides with greaseproof paper. Don't forget to butter both the tin and the lined paper to ensure easy removal later.

2. 2

   Mix Wet and Dry Ingredients

   8 min

   In a large mixing bowl, add self-raising flour, ground cinnamon, butter, muscovado sugar, 2 tablespoons of honey, and 2 beaten eggs. Carefully mash 2 medium bananas until smooth and chop 100g of stoned dates into small pieces before incorporating them into the mixture. Use a wooden spoon or a hand-held mixer to beat everything together for about 2-3 minutes until the batter is well blended and creamy.

3. 3

   Pour and Bake the Batter

   68 min

   Transfer the batter into your prepared loaf tin, ensuring to smooth the top for an even bake. Evenly sprinkle 50g of walnuts on top, which will add a delightful crunch. Place the tin in the oven and bake for 1 hour; check for doneness by gently pressing the top - it should feel firm. If it still feels soft, give it an additional 10 minutes in the oven.

4. 4

   Cool and Serve the Cake

   1 min

   Once baked, let the cake cool in the tin for 15 minutes before carefully lifting it out using the paper. Allow it to cool completely on a wire rack, then drizzle the remaining honey over the top for added sweetness and shine. Slice the cake into thick pieces to serve, perfect for dessert or tea time.