Sticky Date Cake

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Sticky Date Cake
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
391
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie391 kcal(19 %)
Protein6.75 g(7 %)
Fat15.96 g(14 %)
Carbohydrates57.62 g(38 %)
Sugar added9.2 g(37 %)
Roughage3.37 g(11 %)
Vitamin A113.72 mg(14,215 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.26 mg(24 %)
Niacin3.21 mg(27 %)
Vitamin B₆0.08 mg(6 %)
Folate65.41 μg(22 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C2.68 mg(3 %)
Potassium259.71 mg(6 %)
Calcium83.2 mg(8 %)
Magnesium19.92 mg(7 %)
Iron2.23 mg(15 %)
Iodine10 μg(5 %)
Zinc0.36 mg(5 %)
Saturated fatty acids5.62 g
Cholesterol49.52 mg
Author of this recipe:

Ingredients

for
1
Ingredients
butter (for the tin)
breadcrumbs (for the tin)
1 ½ cups
Date (roughly chopped, keeping 5 whole)
2 cups
Prune (roughly chopped)
½ cup
cup
2
1
unwaxed lemon (zested)
¼ teaspoon
3 cups
2 teaspoons
1 ⅕ cups
chopped Walnut
1 tablespoon
How healthy are the main ingredients?
egglemonsaltWalnuthoney

Preparation steps

1.
Heat the oven to 210°C (190°C in a fan oven), 425°F, gas 7; butter the cake tin and line with breadcrumbs.
2.
Put the chopped dates, prunes and butter in a suitably large bowl and pour over 350 ml boiling water. Stir until the butter is melted and leave the mixture to cool.
3.
In a separate bowl, beat together the sugar, eggs, lemon zest and salt until foamy. Sieve over the flour and baking powder, add the walnuts and mix together well. Finally, mix in the date and prune mixture and spoon evenly into the prepared cake tin.
4.
Smooth the top flat and bake in the preheated oven for around 1 ¼ hours, covering with foil if necessary. Use a skewer to check whether the cake is cooked.
5.
Ideally, leave the cake to cool in the tin overnight. Place the reserved dates in the centre of the cake and drizzle with honey.