Description
A comforting, moist tea cake bursting with plumped dates, crunchy walnuts, and a warm cinnamon swirl—perfect with a cup of tea or brunch spread.
Ingredients
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200 g chopped dates
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1 tsp baking soda
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240 ml boiling water
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100 g brown sugar
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60 g melted unsalted butter
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1 large egg
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1 tsp vanilla extract
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180 g all‑purpose flour
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1 tsp baking powder
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½ tsp ground cinnamon
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¼ tsp salt
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100 g chopped walnuts
Instructions
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Soak dates and baking soda in boiling water, set aside 15 min.
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Preheat oven to 175 °C; grease & line loaf pan.
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Stir in butter, sugar, egg, vanilla with dates.
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Whisk flour, baking powder, cinnamon, salt.
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Fold dry mix and walnuts into wet batter.
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Pour into pan, bake 50–60 min until skewer is clean. Tent foil if browning too fast.
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Cool 10 min in pan, then on rack. Slice thick, spread butter and enjoy!
Notes
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For vegan, replace butter with oil and use flax‑egg.
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Use tea or coffee instead of water for flavor.
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Store in airtight container up to 5 days or freeze up to 3 months.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: British-American