This Mary Berry Date and Walnut Cake is prepared using unsalted butter, soft dates, eggs, self-raising flour, and walnuts. This Date and Walnut Cake recipe creates a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Mary Berry Date And Walnut Cake Ingredients
- 100g (3½ oz) unsalted butter, diced and softened, plus extra for greasing
- 250g (9 oz) soft dates, pitted and roughly chopped
- 150 ml (5 fl oz) boiling water
- 1 tsp instant coffee granules
- 75g (2½ oz) caster sugar
- 55g (2 oz) dark muscovado sugar
- 2 medium free-range eggs, lightly beaten
- 225g (8 oz) self-raising flour
- 1 tsp baking powder
- A pinch of salt
- 100g (3½ oz) walnuts, roughly chopped
- 1 tbsp demerara sugar
How To Make Mary Berry Date And Walnut Cake
- Prepare Oven and Tin: Begin by preheating your oven to 180°C (160°C fan/Gas 4) and thoroughly grease a 900g (2 lb) loaf tin, then line the base and sides with a strip of buttered baking paper.
- Combine Butter and Dates: In a large mixing bowl, combine the diced softened butter, chopped soft dates, boiling water, and instant coffee granules, stirring well to encourage the butter to melt and the dates to soften.
- Allow Mixture to Settle: Let the butter-date mixture sit for approximately 30 minutes, allowing enough time for the butter to completely melt and the dates to soften adequately.
- Incorporate Sugars: Add both the caster sugar and the dark muscovado sugar to the softened date mixture, stirring continuously until both sugars are fully dissolved and the mixture is smooth.
- Add Beaten Eggs: Gently mix the two medium, lightly beaten free-range eggs into the mixture, ensuring they are fully incorporated without overmixing.
- Prepare Dry Ingredients: Sift together the self-raising flour, baking powder, and a pinch of salt into a separate bowl, whisking them to combine thoroughly and ensure an even distribution.
- Combine Wet and Dry Mixtures: Fold the dry ingredients into the wet date mixture gently, mixing until just combined to avoid overworking the batter.
- Add Walnuts: Stir in most of the chopped walnuts, reserving about 1 tablespoon for the topping, then pour the batter into the prepared loaf tin and evenly spread it. Sprinkle the top with the reserved walnuts and a tablespoon of demerara sugar.
- Bake the cake: Bake on the middle shelf of the preheated oven for 30 minutes, then lower the oven temperature to 170°C (150°C fan/Gas 3) and bake for another 25-30 minutes, or until a wooden skewer inserted comes out clean.
- Allow the cake to cool: Once done, allow the cake to rest in the tin for about 3-4 minutes before transferring it to a cooling rack to cool completely.
Discover Top 4
Seller Cookbooks
Recipe Tips
- Ensure proper mixing: Soak the dates for the full 30 minutes to guarantee they soften completely, which helps achieve a moist, flavorful cake.
- Check the consistency: Stir the batter well to ensure all the ingredients are thoroughly combined, resulting in an even texture throughout the cake.
- Avoid overbaking: Monitor the cake closely during the final minutes of baking. If it starts browning too fast, tent it with foil to prevent burning.
- Use quality coffee: Instant coffee granules add a subtle depth of flavor. Opt for a good quality brand to enhance the cake’s overall taste.
What To Serve With Date And Walnut Cake
Serve your delightful Date And Walnut Cake with spiced apple compote, vanilla Greek yogurt, a drizzle of caramel sauce, a scoop of cinnamon ice cream, or fresh berries.
You can also pair it with a warm cup of chai tea or a rich espresso for a complete treat.
How To Store Date And Walnut Cake
To Refrigerate: Wrap the Date And Walnut Cake tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to one week to maintain freshness.
To Freeze: Wrap the cake in plastic wrap, then foil, and place it in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the fridge before serving.
How To Reheat Date And Walnut Cake
In The Oven: Preheat the oven to 150 degrees Celsius. Place slices of the cake on a baking sheet and warm for 10-15 minutes. This method helps retain the cake’s texture.
In The Microwave: Place a slice on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds. Check and repeat if needed.
In The Air Fryer: Set the air fryer to 160 degrees Celsius. Place a slice of cake in the basket and heat for 3-4 minutes. This method adds a slight crispness to the edges.
Frequently Asked Questions
How can I tell when the cake is fully baked?
Insert a wooden skewer into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. Additionally, the cake should be golden brown and spring back when lightly pressed.
Do I need to use instant coffee granules?
While the coffee granules add a subtle depth of flavor, you can omit them if you prefer. The cake will still be delicious without the coffee, but you can substitute it with a teaspoon of vanilla extract for added flavor.
Can I use a different type of sugar for the topping?
Yes, you can use granulated sugar or brown sugar as an alternative to demerara sugar. Both will create a slightly different texture and taste, but they will still provide a sweet, crunchy topping.
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
Try More Mary Berry Recipes:
Mary Berry Date And Walnut Cake loaf
Description
This Mary Berry Date and Walnut Cake is prepared using unsalted butter, soft dates, eggs, self-raising flour, and walnuts. This Date and Walnut Cake recipe creates a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare Oven and Tin: Begin by preheating your oven to 180°C (160°C fan/Gas 4) and thoroughly grease a 900g (2 lb) loaf tin, then line the base and sides with a strip of buttered baking paper.
- Combine Butter and Dates: In a large mixing bowl, combine the diced softened butter, chopped soft dates, boiling water, and instant coffee granules, stirring well to encourage the butter to melt and the dates to soften.
- Allow Mixture to Settle: Let the butter-date mixture sit for approximately 30 minutes, allowing enough time for the butter to completely melt and the dates to soften adequately.
- Incorporate Sugars: Add both the caster sugar and the dark muscovado sugar to the softened date mixture, stirring continuously until both sugars are fully dissolved and the mixture is smooth.
- Add Beaten Eggs: Gently mix the two medium, lightly beaten free-range eggs into the mixture, ensuring they are fully incorporated without overmixing.
- Prepare Dry Ingredients: Sift together the self-raising flour, baking powder, and a pinch of salt into a separate bowl, whisking them to combine thoroughly and ensure an even distribution.
- Combine Wet and Dry Mixtures: Fold the dry ingredients into the wet date mixture gently, mixing until just combined to avoid overworking the batter.
- Add Walnuts: Stir in most of the chopped walnuts, reserving about 1 tablespoon for the topping, then pour the batter into the prepared loaf tin and evenly spread it. Sprinkle the top with the reserved walnuts and a tablespoon of demerara sugar.
- Bake the cake: Bake on the middle shelf of the preheated oven for 30 minutes, then lower the oven temperature to 170°C (150°C fan/Gas 3) and bake for another 25-30 minutes, or until a wooden skewer inserted comes out clean.
- Allow the cake to cool: Once done, allow the cake to rest in the tin for about 3-4 minutes before transferring it to a cooling rack to cool completely.