Sticky Date Cake

Name: Sticky Date Cake
Total time: 1 h 55 min
Yield: 1
Ingredients: butter (for the tin); breadcrumbs (for the tin); 1.5 cups Date (roughly chopped, keeping 5 whole); 2 cups Prune (roughly chopped); 0.5 cup butter; 0.667 cup brown sugar; 2 eggs; 1 unwaxed lemon (zested); 0.25 tsp salt; 3 cups all-purpose flour; 2 tsps Baking powder; 1.2 cups chopped Walnut; 1 Tbsp honey

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 55 min.

Ready in

Ingredients

for

spring-form cake tin; approx. 24 cm diameter

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 butter; ⅔ cup brown sugar; 2 eggs; 1 unwaxed lemon (zested); ¼ tsp salt; 3 cups all-purpose flour; 2 tsps Baking powder; 1 ⅕ cups chopped Walnut; 1 Tbsp honey

How healthy are the main ingredients?

Date Walnut honey egg lemon salt

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Preparation steps

Heat the oven to 210°C (190°C in a fan oven), 425°F, gas 7; butter the cake tin and line with breadcrumbs.

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.

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.

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.

Ideally, leave the cake to cool in the tin overnight. Place the reserved dates in the centre of the cake and drizzle with honey.