Nigella Date And Walnut Cake ​​Recipe ​

Nigella Date And Walnut Cake ​​Recipe ​

This delicious Nigella-inspired Date and Walnut Cake is a simple, comforting treat perfect for afternoon tea or a cozy dessert. With its moist texture and rich flavors, this easy-to-make cake uses pantry staples like dates and walnuts, making it a quick go-to option for a sweet, nutty indulgence any time.

Ingredients Needed:

  • 250g dates, pitted and chopped
  • 150g walnuts, roughly chopped
  • 150g plain flour
  • 2 tsp baking powder
  • 100g butter, softened
  • 150g sugar
  • 3 eggs

How To Make Date And Walnut Cake ​​Recipe?

  1. Prepare dates and walnuts: Chop the dates and walnuts, then mix with the flour and baking powder. Set aside.
  2. Cream butter and sugar: In a separate bowl, beat the softened butter and sugar until smooth and creamy.
  3. Add egg yolks: Separate the eggs; add yolks one at a time to the butter mixture, beating until light and fluffy.
  4. Combine wet and dry ingredients: Fold the flour, date, and walnut mixture into the butter and yolk mixture.
  5. Whisk egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold half of the egg whites into the batter, then fold in the rest.
  6. Bake: Pour the batter into a lined cake tin and bake on the middle shelf at 160°C / 320°F for 1½ hours or until a skewer inserted into the center comes out clean.
Nigella Date And Walnut Cake ​​Recipe ​
Nigella Date And Walnut Cake ​​Recipe ​

Recipe Tips:

  • Chop dates finely for even texture: Smaller pieces of date blend better into the batter, giving the cake a consistent, moist texture without large chunks.
  • Whisk egg whites to stiff peaks for fluffiness: Whipping the egg whites until stiff adds air, making the cake lighter. Gently fold them in to keep the air bubbles intact.
  • Use fresh baking powder for proper rise: Old baking powder can lose its strength, so check the expiry date to ensure the cake rises well.
  • Cool the cake before slicing: Allowing the cake to cool completely prevents crumbling and keeps each slice neat and firm.

How To Store Leftovers?

  • Refrigerate: Let the leftover Date and Walnut Cake cool to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. It will stay fresh for up to 5 days.
  • Freeze: Once the cake has cooled to room temperature, wrap it securely in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw the cake in the fridge overnight or at room temperature for a few hours before enjoying it.

Nutrition Facts:

  • Calories: 280kcal
  • Total Fat: 13g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Sodium: 150mg
  • Potassium: 250mg
  • Total Carbohydrate: 38g
  • Dietary Fiber: 3g
  • Sugars: 27g
  • Protein: 5g

Try More Nigella  Lawson Recipes:

Nigella Date And Walnut Cake ​​Recipe ​

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time: 15 minutesTotal time:2 hours 5 minutesServings:8 servingsCalories:280 kcal Best Season:Suitable throughout the year

Description

This delicious Nigella-inspired Date and Walnut Cake is a simple, comforting treat perfect for afternoon tea or a cozy dessert. With its moist texture and rich flavors, this easy-to-make cake uses pantry staples like dates and walnuts, making it a quick go-to option for a sweet, nutty indulgence any time.

Ingredients

Instructions

  1. Prepare dates and walnuts: Chop the dates and walnuts, then mix with the flour and baking powder. Set aside.
  2. Cream butter and sugar: In a separate bowl, beat the softened butter and sugar until smooth and creamy.
  3. Add egg yolks: Separate the eggs; add yolks one at a time to the butter mixture, beating until light and fluffy.
  4. Combine wet and dry ingredients: Fold the flour, date, and walnut mixture into the butter and yolk mixture.
  5. Whisk egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold half of the egg whites into the batter, then fold in the rest.
  6. Bake: Pour the batter into a lined cake tin and bake on the middle shelf at 160°C / 320°F for 1½ hours or until a skewer inserted into the center comes out clean.

Notes

  • Chop dates finely for even texture: Smaller pieces of date blend better into the batter, giving the cake a consistent, moist texture without large chunks.
  • Whisk egg whites to stiff peaks for fluffiness: Whipping the egg whites until stiff adds air, making the cake lighter. Gently fold them in to keep the air bubbles intact.
  • Use fresh baking powder for proper rise: Old baking powder can lose its strength, so check the expiry date to ensure the cake rises well.
  • Cool the cake before slicing: Allowing the cake to cool completely prevents crumbling and keeps each slice neat and firm.

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