Turkish · dessert

Walnut, date & honey cake

Name: Walnut, date & honey cake
Yield: 4 servings
Cuisine: Turkish
Ingredients: 225g Self-raising Flour; 1/2 teaspoon Ground Cinnamon; 175g Butter; 100g Muscovado Sugar; 3 tablespoons Clear Honey; 2 Beaten Egg; 2 medium Banana; 100g Stoned Dates; 50g Walnuts

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Self-raising Flour225 g
Ground Cinnamon½ tsp
Butter175 g
Muscovado Sugar100 g
Clear Honey3 tbsp
Egg2
Bananamedium2
Stoned Dates100 g
Walnuts50 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb 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.

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