The Cake With Dates Walnuts (Printer-Friendly)

Tender cake full of chopped dates, walnuts, and cinnamon—each bite is rich, nutty, and full of comfort.

# What You'll Need:

→ Main Ingredients

01 - 200 g seedless dates, chopped
02 - 100 g walnuts, coarsely chopped
03 - 250 g wheat flour
04 - 150 g sugar (brown sugar recommended for depth of flavor)
05 - 3 eggs, at room temperature
06 - 100 g unsalted butter, melted
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon baking powder

# Steps to Follow:

01 - Preheat the oven to 180°C. Grease a round baking tin (approximately 24 cm diameter) with butter and dust lightly with flour to prevent sticking.
02 - Chop the seedless dates into small pieces. Optionally, soak them in warm water for several minutes to soften, then drain thoroughly.
03 - In a large mixing bowl, beat the eggs and sugar together using a mixer until the mixture is light and fluffy.
04 - Pour in the melted butter and mix until fully incorporated for a moist, rich batter.
05 - In a separate bowl, sift together the wheat flour, baking powder, and cinnamon. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until combined and maintaining the batter’s fluffiness.
06 - Gently fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the batter.
07 - Transfer the batter into the prepared tin. Level the top with a spatula. Bake in the preheated oven for 40–45 minutes. To check doneness, insert a wooden stick into the centre: it should come out clean.
08 - Remove from the oven and allow the cake to cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

# Extra Suggestions:

01 - Select fresh, plump dates to ensure a moist crumb. Toasting walnuts before folding into the batter intensifies their aroma and crunch.
02 - Do not overmix once the dry ingredients are added; gentle folding keeps the cake tender.
03 - Store the cooled cake in an airtight container for up to 5 days or freeze individual slices for up to 3 months.

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