Mary Berry Date And Walnut Cake

Mary Berry’s Date and Walnut Cake is made with Medjool dates, walnuts, muscovado sugar, butter, flour, and a touch of baking soda and baking powder. This delicious Date and Walnut Cake recipe creates a hearty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 16 people.

This Date and Walnut Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Date And Walnut Cake Ingredients:

• 200ml / ¾ cup boiling water
• 175g / 6 oz semi-dried Medjool dates, stoned and chopped
• ¾ tsp baking soda
• 55g / 4 tbsp butter, softened
• 175g / ½ cup plus 1 tbsp light muscovado sugar
• 1 small egg, beaten
• 225g / 2 cups all-purpose flour
• ¾ tsp baking powder
• 50g / ½ cup walnuts, chopped

How To Make Mary Berry Date And Walnut Cake?

1. Preheat the oven and prepare the tin: Preheat the oven to 180°C (160°C fan) / 350°F (320°F convection). Grease an 8-inch (20cm) square cake tin and line with nonstick baking paper.
2. Prepare the date mixture: In a bowl, pour 200ml / ¾ cup of boiling water over the dates and baking soda. Let the mixture stand for 5 minutes.
3. Cream the butter and sugar: In a large bowl, cream 55g / 4 tbsp of softened butter with 175g / ½ cup plus 1 tbsp of light muscovado sugar until light and fluffy. Beat in the egg, followed by the date mixture.
4. Combine the dry ingredients: Sift together 225g / 2 cups of all-purpose flour and ¾ tsp of baking powder. Gently fold the dry ingredients into the wet mixture. Add 50g / ½ cup of chopped walnuts and mix to combine.
5. Bake the cake: Pour the mixture into the prepared tin, level the top, and bake for approximately 1 hour, or until a skewer inserted into the center comes out clean.
6. Cool and serve: Remove the cake from the oven, turn it out onto a wire rack, and peel off the baking paper. Allow it to cool completely before cutting into 16 squares.

Recipe Tips:

• Use soft dates: Make sure your dates are soft. They mix better and make the cake more moist.
• Soak the dates well: Soak the dates for 5 minutes. This makes them softer and adds flavor to the cake.
• Don’t overmix: When adding flour and walnuts, mix gently. Too much mixing makes the cake heavy.
• Check if it’s done: Use a skewer to check if the cake is baked. If it’s clean, it’s done. If not, bake a little longer.
• Let it cool: Cool the cake fully before cutting to keep it from falling apart.

What To Serve With Date And Walnut Cake?

This moist and nutty Date and Walnut Cake pairs well with whipped cream, vanilla ice cream, clotted cream, or a drizzle of caramel sauce. It can also be served alongside a cup of tea, coffee, fresh berries, or a warm custard for a delicious dessert.

How To Store Leftovers Date And Walnut Cake?

• Refrigerate: First, let the leftover Date and Walnut Cake cool to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 5 days.
• Freeze: Let the Date and Walnut Cake cool completely. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours before serving. This cake does not need to be reheated.

Mary Berry Date And Walnut Cake Nutrition Facts:

Serving Size: 1 slice (assuming 16 slices)

• Calories: 278
• Total Fat: 10 g
• Saturated Fat: 1.7 g
• Cholesterol: 20 mg
• Sodium: 21 mg
• Potassium: 106.5 mg
• Total Carbohydrate: 44.1 g
• Dietary Fiber: 2.9 g
• Sugars: 27.7 g
• Protein: 5.8 g

Try More Mary Berry Recipes:

• Mary Berry Butterscotch Cake
• Mary Berry American Chocolate Cake
• Mary Berry Lemon and Passion Fruit Cake
• Mary Berry Lemon Lime Traybake
• Mary Berry Dundee Cake