Walnut, date & honey cake
By Mary Cadogan
A tea-time treat – packed with sweet honey. A great way to use up those ripe bananas too
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Prep:15 mins
Cook:1 hrs 10 mins
- Serves 10
- Easy
Nutrition per serving
-
kcal 440
-
fat 24g
-
saturates 13g
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carbs 54g
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sugars 25g
-
fibre 1.5g
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protein 6g
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salt 0.7g
Ingredients
- 225g self-raising flour
- ½ tsp ground cinnamon
- 175g softened butter
- 100g light muscovado sugar
- 3 tbsp clear honey
- 2 eggs, beaten
- 2 medium, ripe bananas, about 250g/9oz total weight in their skins
- 100g stoned dates
- 50g pack walnut pieces
Method
Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
