This Date and Walnut Traybake is a rich, moist, and nutty treat, perfect for sharing. The sweet dates keep the sponge soft, while the walnuts add a lovely crunch. A zesty lemon icing finishes it off beautifully, making it a great bake for teatime or a special occasion.
Ingredients Needed
For the Cake:
- 250g (9oz) dates, stoned and chopped
- 40g (1½oz) butter, softened
- 350ml (12fl oz) boiling water
- 2 large eggs
- 200g (7oz) dark muscovado sugar
- 150g (5oz) ground almonds
- 150g (5oz) chopped walnuts
- 350g (12oz) self-raising flour
- 1½ level tsp ground cinnamon
For the Icing:
- 225g (8oz) icing sugar, sifted
- Zest and juice of 1 lemon
- Walnut pieces, for decorating
How To Make Date and Walnut Traybake
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line the base with baking parchment.
- Soften the dates: Put the chopped dates and butter in a bowl, pour over the boiling water, and leave to cool.
- Mix the batter: In a large bowl, whisk the eggs and sugar together. Stir in the cooled date mixture, then add the ground almonds, chopped walnuts, flour, and cinnamon. Mix well until smooth.
- Bake the cake: Pour the batter into the prepared tin and bake for 1 hour and 10 minutes, or until golden brown and firm to the touch. Leave to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the icing: In a bowl, mix the icing sugar with the lemon zest and juice. Add a little hot water if needed to get a spreadable consistency.
- Decorate the traybake: Pour the icing over the cooled cake, spreading it evenly with a palette knife. Top with walnut pieces and leave to set. Once firm, cut into 21 pieces and enjoy!
Recipe Tips
- Let the dates cool completely before adding them to the batter. If they are too warm, they can affect the texture of the cake.
- Whisk the eggs and sugar well until fluffy—this helps create a light and airy sponge.
- Do not overmix once you add the flour. Stir gently to keep the cake soft and tender.
- Use fresh walnuts for the best flavour and crunch. Stale nuts can make the cake taste bitter.
- Check for doneness with a skewer—if it comes out with wet batter, bake for a few more minutes.
How To Store Leftovers
In the Fridge: Store in an airtight container for up to 5 days.
Freezing: Wrap individual slices in cling film and freeze for up to 3 months. Defrost at room temperature before serving.
Try More Tryabake Recipes:
- Mary Berry Carrot Cake Traybake
- Mary Berry Cherry Traybake
- Mary Berry Coffee and Walnut Traybake
- Mary Berry Chocolate Traybake
Mary Berry Date And Walnut Traybake
Description
This Date and Walnut Traybake is a moist and nutty bake, perfect for afternoon tea or special occasions. The sweet dates keep it soft, while the crunchy walnuts add texture. A zesty lemon icing finishes it off beautifully. Simple to make and full of flavour, this traybake is a must-try!
Ingredients
For the Cake:
For the Icing:
Instructions
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line the base with baking parchment.
- Soften the dates: Put the chopped dates and butter in a bowl, pour over the boiling water, and leave to cool.
- Mix the batter: In a large bowl, whisk the eggs and sugar together. Stir in the cooled date mixture, then add the ground almonds, chopped walnuts, flour, and cinnamon. Mix well until smooth.
- Bake the cake: Pour the batter into the prepared tin and bake for 1 hour and 10 minutes, or until golden brown and firm to the touch. Leave to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the icing: In a bowl, mix the icing sugar with the lemon zest and juice. Add a little hot water if needed to get a spreadable consistency.
- Decorate the traybake: Pour the icing over the cooled cake, spreading it evenly with a palette knife. Top with walnut pieces and leave to set. Once firm, cut into 21 pieces and enjoy!
Mary Berry Date And Walnut Traybake, Mary Berry Traybake Recipes