Ingredients
- 200g pitted dates, chopped
- 1 teaspoon baking soda
- 240ml boiling water
- 150g unsalted butter, softened
- 180g brown sugar
- 2 large eggs
- 200g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 100g walnuts, toasted and chopped
- Zest of 1 blood orange
- 150g icing sugar
- Juice of 1 blood orange
Directions
Preheat the oven to 175°C (350°F). Grease and line a 22cm round cake tin.
Place chopped dates and baking soda in a bowl, pour boiling water over, and stir; let soak for 15 minutes.
Cream butter and brown sugar together until light and fluffy, then beat in the eggs one at a time.
Stir in the soaked dates with their liquid and blood orange zest.
Sift the flour, baking powder, and cinnamon together, then gently fold this dry mixture into the wet ingredients.
Fold in the toasted walnuts gently.
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
For the glaze, whisk the icing sugar with blood orange juice and zest until smooth.
Drizzle the glaze over the cooled cake before serving.
Frequently Asked Questions
How should I properly store the Brown Sugar Date and Walnut Cake to keep it fresh?
This rich cake tastes best stored tightly wrapped at room temperature for up to 3 days. For longer storage, you can freeze cooled, unglazed slices for up to two months; thaw them completely before applying the Blood Orange Glaze.
Can I substitute the walnuts in this cake recipe with a different nut?
Yes, you can easily substitute the walnuts with pecans or almonds for a similar texture and flavor profile. Ensure any substitute nuts are roughly chopped and added along with the flour mixture to maintain the cake's structure.
Why do the dates need to soak in boiling water with baking soda before mixing into the batter?
Soaking the dates in boiling water with baking soda rehydrates them, making them soft and moist, which prevents dry pockets in the finished cake. This crucial step also helps the baking soda activate fully, ensuring a tender crumb when combined with the acidic brown sugar.
