Walnut, Date & Honey Cake
A Turkish-inspired walnut, date and honey loaf cake, spiced with cinnamon and finished with a drizzle of honey.
Pasos
- 1
Preheat the oven to 160°C 160 °C · 320 °F · Gas 3 · Fuego medio (Gas 3; fan oven 140°C 140 °C · 284 °F · Gas 1 · Fuego bajo). Line the base and long sides of a 900 g (2 lb) loaf tin with greaseproof paper, buttering the tin and paper.
- 2
Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2–3 minutes, using a wooden spoon or hand-held mixer, until well blended.
- 3
Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.
- 4
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
