Nigella Date And Walnut Cake

There’s something incredibly comforting about the scent of warm dates and toasted walnuts drifting through a kitchen. It reminds me of my nan’s Sunday cake tin — always a little dented, always filled with something dark, sticky, and rich. This Nigella Date and Walnut Cake captures that exact magic. It’s one of those bakes that doesn’t shout, but hums — sweet and deep, like a quiet song you’ve known your whole life.

I first tried this after watching Nigella on telly, her voice soft and syrupy as she folded glossy batter with one hand and sipped wine with the other. This cake is one of her more understated triumphs — simple ingredients, but somehow still glamorous. The key? Let the dates melt into the batter like caramel, and don’t rush the process. You’ll be rewarded with something beautifully British, naturally sweet, and worthy of a second slice with tea.

Ingredients List

• 250g dates, pitted — ideally soft Medjool; if dried, soak them briefly.
• 150g walnuts — chopped roughly for bite. I’ve tried pecans too when I ran out.
• 150g plain flour
• 2 tsp baking powder — helps lift the dense ingredients.
• 100g butter — unsalted and softened.
• 3 eggs — separated; makes the texture airy and light.
• 150g sugar — caster is best, but soft brown gives a deeper note.

How to Make It

1. Prep your dates and walnuts first. Chop them into small, sticky chunks. Toss them in flour and baking powder to coat — this stops them sinking like sad little stones.
2. Cream the butter and sugar. Use a wooden spoon or electric mixer until it’s pale, light, and fluffy. A good arm workout if you’re doing it by hand.
3. Separate the eggs. Add the yolks one at a time into the butter mixture, beating well after each. It should look almost mousse-like.
4. Stir in the flour-date-walnut mixture — gently now, just until combined. Overmixing is the enemy of tenderness here.
5. In a clean bowl, whisk the egg whites to stiff peaks. You should be able to turn the bowl over your head with no casualties. Fold half into the batter to loosen it, then the rest more delicately.
6. Pour into a lined loaf tin (or round tin — who’s judging?) and smooth the top. Bake at 160°C (fan) for 1.5 hours on the middle shelf.
7. Check for doneness with a skewer or toothpick. If it comes out with just a few moist crumbs, you’re golden.

Side note: Once, I forgot to separate the eggs. Still edible, but not the same. Lesson learned.

Common Mistakes

Why is my cake dry and crumbly?
Most likely overbaking or using dried-out dates. Always test early and store dates properly.

Why did all the walnuts sink to the bottom?
You probably forgot to toss them in flour. It helps them “float” in the batter.

Why does it taste bland?
You may have under-sweetened it or used under-ripe dates. Try brown sugar for more depth next time.

Can I skip separating the eggs?
Technically yes, but you’ll lose that lovely lift. I’ve made the lazy version — still good, just denser.

Why is the middle still gooey after baking?
Oven temp might be off. Use an oven thermometer — most ovens lie!

Storage Tips

Room Temp: Once cool, wrap tightly in foil or store in an airtight tin. Keeps for 3–4 days easily.

Fridge: Store up to 5 days — but it might firm up, so reheat before serving.

Freezer: Wrap well in cling film and foil. Freeze up to 3 months. Defrost overnight at room temp.

What to Serve With It

• A dollop of clotted cream — rich, cooling contrast to the warm, nutty crumb.
• Vanilla ice cream — especially if the cake’s still a bit warm.
• Earl Grey tea — the floral notes go beautifully with the dates.

FAQ Section

Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend with xanthan gum. Add an extra egg white for structure.

Can I use a food processor for this cake?
You can, but be careful not to overmix. Pulse the dry mix and fold wet ingredients manually.

Do I need to soak the dates first?
Only if they’re quite firm or dry. Soak in warm water for 10 minutes, then drain well.

Can I add spices like cinnamon or nutmeg?
Absolutely! A half-teaspoon of cinnamon adds warmth without overpowering the other flavours.

Can I make this in muffin tins instead?
Yes — reduce bake time to around 25–30 mins and test with a toothpick.

Try More Recipes:

• Nigella Italian Apple Pie
• Nigella Rice Salad
• Nigella Chocolate Biscuits
• Nigella Chocolate Cherry Cake