Mary Berry Date And Walnut Traybake

I didn’t plan on making this traybake twice in the same week… but after the first one vanished by Wednesday, I didn’t really have a choice.

This is a proper old-school bake—rich from the dates, slightly spiced with cinnamon, and studded with just enough walnuts to keep things interesting. But the real surprise? That lemon icing. It’s not overpowering, but it cuts through the sweetness beautifully and adds just enough zing to stop it from being stodgy.

My first go came out slightly dense (I was a bit hasty with the eggs), but when I took my time and let the date mixture cool completely before mixing, the crumb was light, moist, and exactly what I’d hoped for.

Let me show you how to get it just right.

Why This One Works So Well

• Soaking the dates – Makes them plump and almost jammy, adding incredible moisture to the sponge.
• Ground almonds – Keep the texture soft and tender while adding a lovely richness.
• Lemon icing – Seems like an odd pairing for a date cake, but it works. Brightens everything up.
• Big batch bake – Cuts neatly into 21 generous pieces. Ideal for sharing (or not sharing, no judgement).

Ingredients + Why They Matter

• Chopped Dates – The base of this bake. Soak in boiling water to soften and sweeten the sponge.
• Butter + Boiling Water – Helps break down the dates and form a lush, warm mixture.
• Dark Muscovado Sugar – Deep flavour and natural moisture. Light brown works in a pinch, but won’t be quite as rich.
• Eggs – Whisk until fluffy for a lift.
• Ground Almonds – Adds moisture and a close, soft crumb. You can’t taste almond as a flavour—it’s all about texture.
• Chopped Walnuts – Toast them first if you like a stronger flavour. Fresh is key here.
• Self-Raising Flour + Cinnamon – Gives the sponge height and gentle spice.
• Icing Sugar + Lemon Juice/Zest – Brightens the bake and balances the sweetness.
• Extra Walnuts – A crunchy, classy finish.

Ingredient Swaps That Hold Up

• No dark sugar? Light brown works fine—just add an extra ½ tsp cinnamon or a drop of molasses.
• Nut-free version? Swap walnuts for sunflower seeds or just leave them out altogether.
• Gluten-free? I’ve tested with a 1:1 GF flour blend + 1 tsp xanthan gum. It held together beautifully.
• Vegan? You’ll need to test with flax eggs and vegan butter—haven’t personally done it yet, so I can’t promise perfect results.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cake sank in the middle	Added hot date mix to eggs	Let date mix cool completely before adding
Sponge came out dense	Overmixed after adding flour	Fold gently until just combined
Icing too runny	Too much lemon juice	Add gradually, and use hot water to loosen only if needed
Tasted bland	Skimped on cinnamon and zest	Be generous with spice and use fresh lemon

How to Make Mary Berry’s Date and Walnut Traybake

1. Prep oven + tin: Preheat to 180°C / fan 160°C / gas 4. Grease and line a 30 x 23cm tin.
2. Soak the dates: In a bowl, add chopped dates and butter. Pour over boiling water. Stir and leave to cool completely.
3. Mix the batter: In a large bowl, whisk eggs and sugar until pale and foamy. Stir in the cooled date mixture.
4. Add the dry ingredients: Fold in ground almonds, walnuts, flour, and cinnamon. Mix gently until smooth.
5. Bake: Pour into the tin and level the top. Bake for 1 hour 10 minutes, or until golden and springy.
6. Cool: Leave in the tin for 10 minutes, then turn out onto a wire rack.
7. Make the icing: Combine icing sugar, lemon zest, and juice. Add hot water a little at a time if needed to loosen.
8. Decorate: Spread icing over the cooled cake. Top with walnut pieces. Leave to set, then cut into 21 squares.

Tips From My Kitchen

• I warm the lemon in the microwave for 10 seconds before juicing—gives more juice and zest.
• Toast the walnuts in a dry pan for 3–4 minutes for an extra flavour punch.
• If the cake is browning too fast, cover loosely with foil for the last 15 minutes.

Storage + Serving

• Room Temp: Airtight tin for up to 3 days.
• Fridge: Keeps for 5 days—bring to room temp before serving.
• Freezer: Slice, wrap in cling film, and freeze for up to 3 months. Defrost on the counter overnight.

This pairs beautifully with a cup of coffee or a dollop of Greek yoghurt in the morning. Not that I’m suggesting cake for breakfast… but I’m also not not suggesting it.

FREQUENTLY ASKED QUESTIONS

Q: Do I have to use lemon in the icing?
A: It’s worth it. The sharpness balances the sweetness of the dates and sugar. You can use orange juice in a pinch for a gentler flavour.

Q: Can I make this in a round tin?
A: Yes, but you’ll need two 20cm tins or one deep 23cm round tin. Adjust baking time—start checking after 45 mins.

Q: Why do the dates need to cool?
A: Adding hot liquid to eggs can scramble them, and it ruins the cake texture. Patience pays off here.

Q: Can I use fresh dates instead of dried?
A: Yes—but reduce the soaking time to 5 minutes, and you may not need as much boiling water.

Q: What’s the texture like?
A: It’s rich and soft but not heavy. More moist sponge than sticky toffee pudding.

Try More Recipes:

• Mary Berry Carrot Cake Traybake
• Mary Berry Cherry Traybake
• Mary Berry Coffee and Walnut Traybake
• Mary Berry Chocolate Traybake