Description
Scrumptious mary berry date and walnut cake brings nostalgic British baking charm to classic dessert tables. Moist crumb and rich flavor profile promise delightful indulgence you’ll savor with afternoon tea or special celebrations.
Ingredients
Scale
- 225 g (8 oz) self-raising flour
- 200 g (7 oz) soft dates, pitted and roughly chopped
- 150 g (5.3 oz) light muscovado sugar
- 125 g (4.4 oz) unsalted butter, cubed and softened, plus extra for the tin
- 100 g (3.5 oz) walnuts, roughly chopped
- 2 eggs
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tbsp icing sugar
Instructions
- Preparation: Activate oven to 356°F (180°C), adjusting convection to 320°F (160°C). Thoroughly grease a loaf pan and line with parchment paper, ensuring complete interior coverage.
- Date Mixture: Combine softened butter, chopped dates, and sodium bicarbonate in a large mixing bowl. Pour boiling water over ingredients, stirring until butter melts completely. Let the mixture steep for 20 minutes to develop rich, complex flavors.
- Batter Development: Whisk granulated sugar into the date mixture until smooth. Integrate eggs gradually, maintaining a consistent, creamy texture throughout the mixing process.
- Flour Integration: Sift baking powder and all-purpose flour into the liquid base. Add a pinch of sea salt. Fold ingredients gently but thoroughly, creating a silky, lump-free batter.
- Walnut Incorporation: Fold most of the chopped walnuts into the batter, ensuring even distribution. Transfer mixture to prepared pan, leveling the surface. Garnish top with remaining walnut pieces for aesthetic and textural contrast.
- Baking Process: Place loaf in preheated oven. Bake initially at 356°F (180°C) for 20 minutes, then reduce temperature to 338°F (170°C). Continue baking for 45-50 minutes until fully cooked.
- Cooling Technique: Verify doneness with a clean skewer test. Remove from oven and let cake rest in pan for 15 minutes to stabilize structure and prevent crumbling.
- Serving Preparation: Carefully transfer cake to a wire rack. Allow to cool completely to room temperature before slicing and presenting.
Notes
- Steep Dates Strategically: Let the date and butter mixture rest for exactly 20 minutes to develop deep, rich flavors and ensure soft, moist texture.
- Temperature Precision Matters: Use exact oven temperatures and adjust midway through baking to prevent burning while achieving perfect golden-brown crumb.
- Walnut Distribution Technique: Fold most walnuts into batter and reserve some for topping to create visual interest and varied texture throughout the cake.
- Cooling Is Critical: Allow cake to cool inside pan for 15 minutes before transferring to wire rack, preventing structural breakdown and maintaining ideal cake structure.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Uk
Nutrition
- Serving Size: 8
- Calories: 303
- Sugar: 24 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 68 mg