Date and walnut cake. Recipe
Yesterday I wanted to prepare something for breakfast that was not too sweet, but at the same time energetic enough to spend the whole morning without feeling hungry and not pecking. As I still had some Christmas remnants of dates, I decided to take advantage of them, because afterwards the same thing always happens, they end up expiring. So today I bring you a date and walnut cake that meets all these conditions and on top of it helped me to empty the pantry a little.
As in all cakes with dried fruits, if you don't like nuts, you can change them, keeping the weight of the ingredients, for something that you like more or even add dried fruit. But the important thing is to maintain the proportions so as not to unbalance the amount of flour and eggs.
- 140 g of pitted dates, 50 ml of brandy or Gran Marnier, 100 g of chopped walnuts, 1 and a half teaspoons of sodium bicarbonate, 45 g of butter, 170 ml of warm water, 160 g of sugar, 200 g of flour with yeast, 2 L eggs, 1 pinch of salt.
How to make date walnut cake
Preheat the oven with turbo to 160 degrees or with heat up and down to 170 degrees. Grease an elongated mold of about eight inches. Soak the finely chopped dates in the brandy or your chosen liqueur for ten minutes. Chop the walnuts into small pieces in a plastic bag with a rolling pin. Melt the butter.
In a bowl mix the walnuts, dates with liquor, melted butter and warm water with a rubber spatula and combine well. Then continue adding the sugar and beaten eggs. Keep stirring until a homogeneous liquid mass is formed. Then add the flour with the bicarbonate and the salt in two times and stir with the spatula until there are no lumps.
Pour into the mold and bake for fifty minutes or until the toothpick comes out clean when punctured. When time passes, remove from the mold and let cool on a rack.
Processing time | 1 hour and fifteen minutes
Difficulty | Easy
The dates and walnuts cake is delicious to be eaten cut into slices just like that, but you can also spread a little butter and jam on it as its texture would be between a sponge cake or sliced bread and when it has little butter left in its composition very well if we use it as an enriched toast.