A fragrant walnut cake, dotted with dates. Can be baked in sandwich tins and layered with cream cheese frosting or hazelnut chocolate spread to make a birthday cake. —Amrita
white granulated sugar
olive oil (not extra-virgin please)
pitted dates, chopped
Whipped Cream or frosting of choice, optional
In This Recipe
Pre-heat oven to 180 deg C.
Grease and line a 8-9? baking tin with parchment paper. Grease the paper as well.
In a bowl combine flour, walnuts, baking powder and salt and mix with a fork.
In a larger bowl whisk the eggs till light and fluffy, for about 3 minutes. Add in the sugar gradually, whisking continuously.
Pour in oil and boiled water, fold in the flour mix with a whisk till just combined. Do not overwork the batter.
Pour the batter into the greased tin. Place the dates in a layer on top and bake for 30-40 minutes till a toothpick inserted in the center comes out clean and the top is firm and springy to touch. Cool completely on the rack.
The cake is fine just by itself, but you could spread a bit of frosting on top or serve with a dollop of unsweetened softly whipped cream.