I do like a ‘healthy’ cake. I’m always looking for a recipe I can adapt so that it feels more nourishing. This means I can eat a lot of it, and feel good giving it to my son too. It cancels out the fact that I sometimes bribe him with Maltesers to tidy his toys up. This loaf has been adapted from a Mary Berry recipe, swapping chocolate for sultanas and also Brazil nuts for walnuts (this is just my preference, feel free to go Brazilian if it’s what you fancy).
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
150g stoned dried dates, chopped
1/4 pint boiling water
150g walnuts, chopped roughly
50g melted butter
225g plain flour
50g caster sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
- Preheat oven to 160C (or 180C non-fan). Grease and line a 2lb loaf tin.
- Stone and chop your dates, and let them soften in the boiled water for about 30 minutes.
- Mix your dry ingredients together: flour, baking powder, bicarb, sugar, chopped walnuts.
- Whisk your milk, melted butter and egg together.
- Combine your wet and dry ingredients and add your dates, as well as the liquid they have soaked in. Beat well and pour into your tin.
- Cook for 1 hour (after 20 minutes or so I loosely covered with some foil to avoid the top burning) then check with a skewer. If it comes out clean it’s done, but if it’s still wet in the middle give it 10 more minutes.
- Leave to sit for 10 minutes before removing cake from tin to a cooling rack. Once cold, spread a thick slice with butter and enjoy with a cup of tea.
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