Mary Berry’s Date and Walnut Cake is a delicious loaf made with soft dates, crunchy walnuts, and a hint of coffee. For this dish, you only need butter, dates, and water that is boiling. It takes 50 minutes to make and makes 10 servings. It’s a simple treat that’s good for any occasion.
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💗 The Benefits Of Trying This Delicious Recipe
- Rich And Moist. The creamy, decadent loaf made with soft dates and butter is delicious.
- Nutty Crunch. Roughly chopped walnuts give the loaf a delicious crunch that enriches the eating experience.
- Easy To Make. This recipe is easy for beginners and experts to make, with simple ingredients and directions.
- Versatile And Delicious. The Mary Berry Date and Walnut Cake can be served as a dessert with whipped cream or as a teatime treat to satisfy your sweet tooth.
❓ What Is Mary Berry’s Date And Walnut Cake Recipe?
Mary Berry’s Date and Walnut Cake is a rich and moist treat made with soft dates, crunchy walnuts, and a hint of coffee. It is named after Mary Berry, a well-known British cook.
🥜 Mary Berry Date And Walnut Cake Ingredients
- 100g/3½oz unsalted butter, diced and softened, plus extra for greasing
- 250g/9oz soft dates pitted and roughly chopped
- 150 ml/5 fl oz boiling water
- 1 tsp instant coffee granules
- 75g/2½oz caster sugar
- 55g/2oz dark muscovado sugar
- 2 medium free-range eggs, lightly beaten
- 225g/8oz self-raising flour
- 1 tsp baking powder
- pinch of salt
- 100g/3½oz walnuts, roughly chopped
- 1 tbsp demerara sugar
👩🍳 Instructions For Mary Berry Date And Walnut Cake
- Preheat the oven to 180 degrees Celsius/160 degrees Fahrenheit (Fan)/Gas 4. Grease a 900g/2lb loaf tin and line the base and extremities with a strip of buttered baking paper.
- In a large mixing basin, combine the butter, dates, boiling water, and instant coffee granules. Mix thoroughly and allow the butter to dissolve and the dates to soften for 30 minutes.
- Stir the caster sugar and dark muscovado sugar into the date mixture to combine and dissolve any brown sugar lumps. Add the beaten eggs and combine once more.
- In a bowl, sift the flour, baking powder, and a sprinkle of salt, then whisk until smooth. Mix in all but one tablespoon of the minced walnuts. Spread the mixture evenly in the prepared pan, then sprinkle the remaining hazelnuts and demera sugar on top.
- Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the temperature to 170C/150 Fan/Gas 3 and bake for 25–30 minutes, or until a wooden skewer inserted into the center of the cake comes out clear. If the cake is browning too rapidly, cover the top loosely with aluminum foil or parchment paper.
- Remove the cake from the oven, allow it to rest in the pan for 3–4 minutes, and then place it on a cooling rack until thoroughly cooled.
💭 Recipe Tips
- For the best results, use fresh, soft dates because they will make the cake juicy.
- If you don’t want a thick cake, don’t mix the batter too much. Mix the items until they are just mixed.
- Make sure the walnuts are roughly chopped so they give the cake a nice crunch without taking over the other tastes.
- Follow the baking time and temperature instructions to get the right amount of doneness and moisture.
- Don’t open the oven door while the cake is baking. Doing so can make the middle of the cake sink.
🍨 What To Serve With Date And Walnut Cake?
Mary Berry’s Date and Walnut Cake goes well with many different things. For a more indulgent treat, add a dab of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
🎚 How To Store Date And Walnut Cake?
- In The Fridge. Let the Traditional Mary Berry Date and Walnut Cake cool thoroughly, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3–4 days.
- In The Freezer. To freeze the cake, wrap it tightly in plastic wrap and put it in a container or zip-top bag that can go in the freezer. You can freeze it for up to three months.
🥵 How To Reheat Date And Walnut Cake?
- In The Microwave. Place cake slices on a microwave-safe plate and heat each slice for 10-15 seconds on medium power. To avoid overheating, check the cake’s temperature after each interval.
- In The Oven. Low-preheat your oven to 300°F (150°C). Wrap the cake with aluminum foil to prevent drying. Place the wrapped cake on a baking sheet and bake for 10-15 minutes until warmed.
FAQs
How Can I Make Sure My Date And Walnut Cake Don’t Dry Out?
To prevent drying out, ensure you don’t overbake the cake and add a moistening ingredient like yogurt or buttermilk.
What Is The Best Type Of Dates To Use For This Cake?
Medjool dates are ideal for their soft texture and rich flavor.
What Other Toppings Can I Use Instead Of Demerara Sugar?
Instead of demerara sugar, try using brown sugar, honey, or maple syrup as alternative toppings.
Can I Add Other Dried Fruits To The Cake?
Yes, you can add other dried fruits like raisins, apricots, or cranberries for added flavor and texture.
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Mary Berry Date And Walnut Cake Nutrition Facts
Amount Per Serving
- Calories:278 Cal
- Carbs: 44.1 g
- Dietary Fiber: 2.9 g
- Sugars:27.7 g
- Fat:10 g
- Saturated:1.7 g
- Protein:5.8 g
- Sodium:21 mg
- Cholesterol:20 mg
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Mary Berry Date And Walnut Cake loaf
Description
Mary Berry’s Date and Walnut Cake is a delicious loaf made with soft dates, crunchy walnuts, and a hint of coffee. For this dish, you only need butter, dates, and water that is boiling. It takes 50 minutes to make and makes 10 servings. It’s a simple treat that’s good for any occasion.
Ingredients
Instructions
- Preheat the oven to 180 degrees Celsius/160 degrees Fahrenheit (Fan)/Gas 4. Grease a 900g/2lb loaf tin and line the base and extremities with a strip of buttered baking paper.
- In a large mixing basin, combine the butter, dates, boiling water, and instant coffee granules. Mix thoroughly and allow the butter to dissolve and the dates to soften for 30 minutes.
- Stir the caster sugar and dark muscovado sugar into the date mixture to combine and dissolve any brown sugar lumps. Add the beaten eggs and combine once more.
- In a bowl, sift the flour, baking powder, and a sprinkle of salt, then whisk until smooth.
- Mix in all but one tablespoon of the minced walnuts. Spread the mixture evenly in the prepared pan, then sprinkle the remaining hazelnuts and demera sugar on top.
- Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the temperature to 170C/150 Fan/Gas 3 and bake for 25–30 minutes, or until a wooden skewer inserted into the center of the cake comes out clear. If the cake is browning too rapidly, cover the top loosely with aluminum foil or parchment paper.
- Remove the cake from the oven, allow it to rest in the pan for 3–4 minutes, and then place it on a cooling rack until thoroughly cooled.
Notes
- For the best results, use fresh, soft dates because they will make the cake juicy.
- If you don’t want a thick cake, don’t mix the batter too much. Mix the items until they are just mixed.
- Make sure the walnuts are roughly chopped so they give the cake a nice crunch without taking over the other tastes.
- Follow the baking time and temperature instructions to get the right amount of doneness and moisture.
- Don’t open the oven door while the cake is baking. Doing so can make the middle of the cake sink.
Mary Berry Date And Walnut Cake