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Terry's Date and Walnut Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A delicious cake and a great alternative to Christmas cake. This cake is very moist due to the fruit content and if you can leave it will remain moist for up to a month if kept in a tin. It can easily be frozen too.

A delicious cake and a great alternative to Christmas cake. This cake is very moist due to the fruit content and if you can leave it will remain moist for up to a month if kept in a tin. It can easily be frozen too.

Ingredients

Serves: 1 cake

Metric Cups
  • 250 grams dates (white without pits)
  • 150 grams walnuts
  • 150 grams plain flour
  • 2 teaspoons baking powder
  • 100 grams butter
  • 3 eggs
  • 150 grams sugar
  • 9 ounces dates (white without pits)
  • 5 ounces walnuts
  • 5 ounces all-purpose flour
  • 2 teaspoons baking powder
  • 4 ounces butter
  • 3 eggs
  • 5 ounces sugar

Method

Terry's Date and Walnut Cake is a community recipe submitted by jandarini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prepare the dates and the walnuts. Remove the stones from the dates and cut into pieces, break up the walnuts into smaller chunks. Blend with the flour and the baking powder and let rest.
  • Put the softened butter and sugar together into another bowl and mix with a wooden spoon until soft.
  • Separate the eggs. Add the egg yolks one at a time and beat until you have a light and creamy mixture.
  • Mix the fruit and flour mix into the creamy mass.
  • Whisk the egg whites until stiff, then add half of them to the mixture, add the other half using a light hand.
  • Bake at 160C for 1 1/2 hours on the middle shelf.
  • Prepare the dates and the walnuts. Remove the stones from the dates and cut into pieces, break up the walnuts into smaller chunks. Blend with the flour and the baking powder and let rest.
  • Put the softened butter and sugar together into another bowl and mix with a wooden spoon until soft.
  • Separate the eggs. Add the egg yolks one at a time and beat until you have a light and creamy mixture.
  • Mix the fruit and flour mix into the creamy mass.
  • Whisk the egg whites until stiff, then add half of them to the mixture, add the other half using a light hand.
  • Bake at 160C for 1 1/2 hours on the middle shelf.
  • Tell us what you think

    What 2 Others have said

    • Excellent for snack-time, baked it >10 times. Robust recipie that doesn't fail. Longer rather than shorter oven time gives a slight chewy caramel edge.

      Posted by Patrik on 21st May 2016
    • It's delicious but only needs 45 minutes cooking time at 160.

      Posted by AnotherJean on 18th October 2014
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