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Sticky Date and Walnut Cake

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Sticky Date and Walnut Cake

Preparation time:
15 minutes
Cooking time:
45 minutes to 50 minutes
Serves:
 8

Ingredients

  • ½ x 500g pack Waitrose Wholesome Dates
  • 150g butter, softened
  • 100 g soft brown sugar
  • 4 tbsp maple syrup
  • 250g Doves Farm Gluten and Wheat Free plain white flour
  • 2 eggs, beaten
  • 1½ tsp Super Cook gluten free banking powder
  • 1½tsp mixed spice
  • 50g Waitrose Wholesome Walnuts, chopped
  • 125 g icing sugar, sifted

Method

  1. Chop the dates, place in a small bowl and cover with 150ml boiling water. Leave until cool to allow them to soften. Meanwhile, preheat the oven to 180c, gas mark 4. Line a rectangular tin measuring about 30cm x 20cm x 3cm with baking parchment.
  2. Beat the butter and sugar with a wooden spoon or electric whisk until pale and flluffy. Spoon in 2 tbsp syrup, then gradually add a little flour and egg alternately, beating well after each addition until combined.
  3. Stir in the baking powder and spice, two-thirds of the walnuts and the dates with their soaking liquid. Mix until thoroughly combined. Tip into the lined tin, level with a spatula and bake for 45-50 minutes until a skewer inserted into the cake comes out clean. Lift the cake out of the tin and place on a cooling rack.
  4. Combine the icing sugar with the remaining maple syrup until smooth, adding a little hot water as necessary. When the cake is completely cool, remove the paper, then drizzle the icing generously over the top. Scatter with the remaining chopped walnuts and cut into 24 squares.

Cook's tips

Using gluten-free flour requires more liquid in the mixture than standard flour, so don't be put off by the wet nature of this cake mix.

Drinks recommendation

Serve with Clipper Fairtrade Tea.

Comments and images

Average user rating 4 stars out of 5

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experi-mental cook

experi-mental cook 30 August 2009 12:32

I made this for home - went down a storm so made it for the PTA. It was the first plate to be scooped up - looks sensational and tastes wondrous. My son has asked for it for the football PTA over and above Jamie Oliver's Butternut squash muffins which is quite some accolade.

jennifer flynn

jennifer flynn 01 September 2008 15:58

I made this cake this morning and it really is delicious, a complete success. I used the newly available Dove's Farm self raising white flour (thanks for stocking it Waitrose). In my electric fan oven it only took 22 minutes to bake at 160 c.

sugarplum

sugarplum 29 April 2008 09:43

Great taste & went down well with Coeliacs at a coffee morning. Didn't take quite so long to bake as suggested & the icing wasn't as white as the picture showed, but delicious anyway! Definately one for the scrapbook.

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4 stars out of 5

Average user rating Based on 39 ratings

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Nutritional Info

Typical values per serving:
Energy 187.0kcal
Sugars 20.6g
Fat 7.6g
Saturated Fat 3.7g
Salt 0.2g

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This recipe was first published on Waitrose.com in December 2007