Description
This Date and Walnut Traybake Cake is a moist, nutty, and naturally sweet treat perfect for any occasion. Combining plump Medjool dates, crunchy walnuts, and pantry staples, it bakes quickly into a tender, flavorful cake that’s perfect for sharing, teatime, or a wholesome snack. Easily customizable for various dietary preferences including gluten-free and vegan options, this traybake is a comforting classic with a delightful texture and warm flavors.
Ingredients
Scale
Fruit and Nuts
- 200g Medjool dates, chopped
- 100g chopped walnuts
Dry Ingredients
- 225g self-raising flour (or gluten-free self-raising flour blend for gluten-free)
- 1 tsp baking soda
- Optional: 1/2 tsp ground cinnamon or mixed spice
Wet Ingredients
- 115g butter or margarine (or coconut oil for dairy-free/vegan)
- 150g brown sugar
- 2 large eggs (or flaxseed/chia eggs for vegan alternative)
- 1 tsp vanilla extract
- 200ml hot water
Instructions
- Prepare and soak the dates: Chop the dates into small pieces and soak them in hot water for about 10 minutes to soften thoroughly, helping them blend smoothly into the batter and adding moisture to the cake.
- Mix dry ingredients: In a large bowl, combine the self-raising flour, baking soda, and optional spices such as cinnamon or mixed spice to distribute the raising agents and seasoning evenly.
- Cream butter and sugar: In a separate bowl, beat together the softened butter and brown sugar until light and fluffy, creating a creamy base that traps air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time until fully incorporated, then add vanilla extract to enhance the aroma and flavor of the cake.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to avoid toughening the cake.
- Stir in dates and walnuts: Drain the soaked dates, then add them along with the chopped walnuts to the batter, folding gently to distribute evenly without crushing the nuts.
- Bake: Pour the batter into a lined or greased traybake tin, spread it evenly, and bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a skewer inserted in the center comes out clean.
- Cool and slice: Allow the traybake to cool completely in the tin before slicing into squares or rectangles, perfect for serving with tea or coffee.
Notes
- Use fresh, plump Medjool dates for best moisture and natural sweetness.
- Soaking the dates prevents dry spots and helps distribute sweetness evenly.
- Measure flour carefully by spooning and leveling to avoid a dense cake.
- Use room temperature ingredients to ensure smoother blending and prevent lumps in the batter.
- Allow the cake to cool completely before slicing to help flavors meld and ease cutting without crumbling.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: date cake, walnut traybake, moist cake, nutty cake, gluten-free cake, easy traybake, vegan option
