A moist and nutty Date and Walnut Cake inspired by Mary Berry. Easy to make, perfect for gatherings, and full of old-fashioned British charm.

Scale

100 g unsalted butter, softened and diced

250 g soft pitted dates, roughly chopped

150 ml boiling water

1 tsp instant coffee granules

55 g dark muscovado sugar

2 medium eggs, lightly beaten

225 g self-raising flour

1 tsp baking powder

Pinch of salt

100 g walnuts, roughly chopped

1 tbsp demerara sugar

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1. Place dates in a bowl, cover with boiling water, stir in coffee, and let sit 10 minutes.

2. Beat butter and sugar until fluffy, then gradually add eggs.

3. Sift flour, baking powder, and salt. Fold into mixture.

4. Stir in soaked dates (with liquid) and walnuts.

5. Spoon into tin, sprinkle with demerara sugar, and bake 45–50 minutes at 180°C (350°F).

Best enjoyed the next day when flavors deepen.

Toast walnuts before adding for extra flavor.