Description
Mary Berry’s date and walnut cake delivers classic British comfort with rich, nutty flavors and moist crumb. Elegant yet simple, this timeless dessert promises warmth and nostalgia in each delightful slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) self-raising flour
- 200 grams (7 ounces) soft dates, pitted and roughly chopped
- 150 grams (5.3 ounces) light muscovado sugar
- 125 grams (4.4 ounces) unsalted butter, cubed and softened, plus extra for the tin
- 100 grams (3.5 ounces) walnuts, roughly chopped
- 2 eggs
Leavening Agents:
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
Finishing Ingredient:
- 1 tablespoon icing sugar
Instructions
- Preheat the oven to 356°F (180°C) with a convection setting at 320°F (160°C). Generously coat a 2-pound (900 grams) loaf pan with butter and line with parchment paper, ensuring complete coverage.
- In a spacious mixing bowl, combine softened butter, chopped dates, and sodium bicarbonate. Pour 5 fluid ounces (150 milliliters) of boiling water over the mixture, stirring until butter completely dissolves. Allow the mixture to rest and steep for 20 minutes, enabling flavors to meld.
- Vigorously whisk granulated sugar into the date mixture until achieving a smooth, uniform consistency. Gradually incorporate eggs, whisking continuously to create a well-integrated batter.
- Sift baking powder and all-purpose flour into the liquid ingredients. Add a delicate pinch of sea salt. Fold gently but thoroughly, ensuring no flour pockets remain and the batter becomes silky and homogeneous.
- Gently fold approximately 75% of the chopped walnuts into the batter, distributing them evenly. Transfer the mixture into the prepared loaf pan, creating an even surface. Sprinkle the remaining walnut pieces across the top for visual appeal and added crunch.
- Position the loaf in the preheated oven. Bake initially for 20 minutes, then reduce temperature to 338°F (170°C) with a convection setting at 302°F (150°C). Continue baking for an additional 45-50 minutes.
- Test cake doneness by inserting a thin skewer into the center; it should emerge clean and dry. Remove from oven and allow cake to rest inside the pan for 15 minutes, facilitating easier removal and preventing structural collapse.
- Carefully transfer the loaf to a wire cooling rack, allowing it to reach room temperature before slicing and serving.
Notes
- A delightful twist on traditional British baking that transforms simple ingredients into an extraordinary dessert experience.
- Soaking dates in boiling water with bicarbonate of soda creates a magical chemical reaction that guarantees unprecedented moisture and softness.
- Toasting walnuts beforehand unlocks deeper, more intense nutty flavors that elevate the entire cake’s complexity.
- Storing at room temperature wrapped in parchment paper keeps the cake wonderfully fresh and moist for up to four days.
- Freezing this cake allows for stress-free advance preparation, maintaining its delectable texture for three months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Uk
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg