{"id":2862,"date":"2025-05-25T21:54:10","date_gmt":"2025-05-25T21:54:10","guid":{"rendered":"https:\/\/tashrecipes.com\/en\/?p=2862"},"modified":"2025-07-05T22:57:57","modified_gmt":"2025-07-05T22:57:57","slug":"date-and-walnut-cake","status":"publish","type":"post","link":"https:\/\/tashrecipes.com\/en\/cakes\/date-and-walnut-cake","title":{"rendered":"Date and Walnut Cake"},"content":{"rendered":"

I made a date and walnut cake – and all who got to taste it, were raving about it \ud83d\ude42 It turned out very moist and extremely delicious.<\/p>\n

\n
For batter:<\/strong><\/div>\n
    \n
  • Pitted dates (chopped) – 200 g<\/li>\n
  • Boiling water – 280 g<\/li>\n
  • Baking soda – 1 tsp<\/li>\n
  • Sugar – 120 to 150 g (depending on how sweet you want your cake; you can use more)<\/li>\n
  • Butter (softened) – 85 g<\/li>\n
  • Egg – 1<\/li>\n
  • Vanilla extract – 1 tsp<\/li>\n
  • Flour – 180 g<\/li>\n
  • Baking powder – 1 tsp<\/li>\n
  • Salt – 1\/2 tsp<\/li>\n
  • Walnuts (chopped) – 80 to 100 g (I just like my cake very nutty, so I used all 100 g)<\/li>\n<\/ul>\n<\/div>\n
    \n
    For icing:<\/strong><\/div>\n
      \n
    • Brown sugar – 3 tbsp<\/li>\n
    • Cream – 5 tbsp<\/li>\n
    • Butter – 2 tbsp<\/li>\n
    • Almond flakes – for sprinkling<\/li>\n<\/ul>\n<\/div>\n
      \n
      Method is explained and illustrated below. Enjoy! \ud83d\ude42<\/div>\n<\/div>\n
      <\/div>\n
      <\/div>\n
      Chop the dates…<\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … add baking soda…<\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and pour boiling water over them, creating a chemical reaction. Put aside while you’ll be making the batter.<\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Place softened butter into a whisking bowl…<\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and sugar…<\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and whisk until light and fluffy.<\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Add vanilla extract…<\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … add an egg…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and whisk until smooth and creamy.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Sift the flour into a separate bowl. (You can also start pre-heating the oven to 170 C at this stage).<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Add baking powder…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and salt…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and mix well together. Then, add the egg and butter mix into the flour…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and mix together.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      \n
      \n
      \n
      Now, add the dates (and the water you had poured over them before).\u00a0\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Chop the walnuts (you can do it in advance)…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and add them to the batter.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Mix very well together.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Prepare a baking tray (I cover the bottom with parchment paper; no need to grease the sides…)<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and pour the batter into it, smoothing the surface. Bake for 25 to 30 minutes, until golden brown on top. Use a wooden stick to check whether it’s well baked. The stick should come out clean and dry.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Now, make the icing. Place softened butter into a saucepan…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and cream…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      \n
      \n
      \n
      … and brown sugar…\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and heat it up over a small heat, stirring constantly.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      \n
      \n
      \n
      Bring the mixture to boil and simmer it over 2 to 3 minutes until thick, stirring constantly.\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      When you cake is ready, take it out of the baking tray (be very careful – it’s soft), and place it on a rack to cool down.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Once the cake cooled down, pour the icing over it. (If it’s also cool and turned very thick – heat it up just a little). Spread the icing evenly over the surface of the cake.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Sprinkle the cake with almond flakes.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      It turned out very moist and delicious \ud83d\ude42 And that icing was absolutely essential. The cake wouldn’t be complete without it. Enjoy! \ud83d\ude42<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n","protected":false},"excerpt":{"rendered":"

      I made a date and walnut cake – and all who got to taste it, were raving about it \ud83d\ude42 It turned out very moist and extremely delicious. For batter: Pitted dates (chopped) – 200 g Boiling water – 280 g Baking soda – 1 tsp Sugar – 120 to 150 g (depending on how […]<\/p>\n","protected":false},"author":1,"featured_media":2863,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes"],"_links":{"self":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/comments?post=2862"}],"version-history":[{"count":20,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2862\/revisions"}],"predecessor-version":[{"id":2912,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2862\/revisions\/2912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/media\/2863"}],"wp:attachment":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/media?parent=2862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/categories?post=2862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/tags?post=2862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}