Date Walnuts Cake

  

Ingredients

150g (1 cup) chopped pitted dates

180ml (3/4 cup) freshly brewed hot espresso

1/2 tsp baking soda

120g (1 cup) all-purpose flour or gluten-free blend

1 tsp baking powder

1/2 tsp cinnamon pdr

1/4 tsp salt

2 large eggs

00g (1/2 cup) coconut sugar or brown sugar

80ml (1/3 cup) olive oil or melted butter

1 tsp vanilla extract

80g (2/3 cup) chopped walnuts, plus extra for topping

 

 

Preparations

Preheat the oven to 175°C (350°F). Grease or line a 20cm (8-inch) round  cake pan.

Combine chopped dates and hot espresso in a bowl. Stir in baking soda and let sit for 10–15 minutes.

In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.

In a large bowl, whisk eggs and sugar until frothy. Add olive oil and vanilla extract, whisking to combine.

Add the date-espresso mixture to the wet ingredients and mix well.

Gently stir in the dry ingredients until just combined. Fold in the chopped walnuts.

Pour the batter into the prepared pan and sprinkle extra walnuts on top.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

 

 

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