The Best Date and (candied) Walnut Cake
Delicious date cake hinted with cinnamon and topped with candied walnuts and hazelnuts. Easy recipe and one-bowl!
Equipment
- 10" oval or rectangle baking pan, nonstick
- parchment paper
- PAM nonstick cooking spray
Ingredients
- 2 cup sifted flour
- 3 tsp baking powder (one 10 gram package)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup date paste
- 2 eggs
- 1/2 cup sugar
- 1/2 cup oil
- 1 cup boiling water
- 1/4 cup walnuts
- 1/4 cup hazelnuts
- 3 1/2 TBSP pancake syrup
Instructions
- Preheat oven to 350º F / 180º celsius
- Place your baking tin on a parchment sheet and trace the bottom with a pen. Cut out the shape and fit the paper into the tin on the bottom. Spray the whole inside with spray oil.
- In a large bowl or the bowl of a stand mixer, add flour, baking powder, baking soda, and cinnamon. Whisk to combine . Make a well in the center and add in the date paste, eggs, sugar, and oil. Mix well until fully combined.
- Add in one cup of boiling water and slowly, to prevent sloshing, mix until the water is incorporated.
- Pour into sprayed tin. Bake for 10 minutes. Remove from oven.Sprinkle over chopped walnuts and hazelnuts and drizzle over the pancake syrup.Return to the oven to bake for another 25-30 minutes, until the centre no longer jiggles. (mine takes 25 minutes). to test stick a toothpick in the centre and it should come out clean of cake batter(minus the syrup).
- While still warm, place a parchment sheet on top of the cake and flip it over. Gently slide off the baking tin, re-right the cake.Slice and serve!Store in an airtight container at room temperature for up to 2 days.
