Dates and walnuts are a wonderful combination and absolutely delicious in a cake. This date and walnut cake batter use semolina which contributes to a wonderfully soft and moist texture. The recipe is simple and easy to make too.
Ingredients and substitutes
- Dates – I use mejhdool dates but any variety works perfectly with this cake.
- Semolina – also called rawa. Use the fine rawa/semolina. And, if you don’t have semolina subsitute with the same amount of all purpose flour. Of course, if you do use flour there would be no need to soak for 2 hours in between. Which means, you can preheat the oven at the beginning of the recipe.
- Butter – I like to use unsalted butter but you can use salted butter and omit salt in the recipe
- Sugar – today, I am using white sugar but light brown sugar does add a wonderful caramel flavor from the molasses
- Eggs – Use large eggs as this makes the cake moist and holds all the fruit and nuts together.
- Nuts – I am using walnuts because they are always the perfect combination with dates but feel free to use almonds or cashewe nuts as well.
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- Mixing bowl
- Wooden spoon
- Cutting Board
- Kitchen Knife
- 8-inch round baking pan
- Baking tray
- 1 lb (450 g) Dates Chopped into small pieces.
- 1¼ cup (280 g) Butter
- 1½ cup (300 g) Sugar
- 6 large (300 g) Eggs
- 1 cup (110 g) Walnuts Chopped into small pieces
- ⅔ cup (110 g) Semolina sujee or all-purpose flour
- 2 cups (250 g) All-purpose flour maida
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Vanilla extract
- Pan – Grease, flour, and line an 8-inch baking pan or an 8 x 4-inch loaf pan with greaseproof paper
- Dates and Nuts – chop the dates into smaller pieces and dust them with flour (use 2 tbsp of flour from the recipe). Chop the walnuts into smaller pieces. Set aside. Pro tip – adding flour to the dates will prevent the dates from sinking to the bottom.
- Dry ingredients – In a bowl, combine the flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla extract.
- Add the semolina and combine well. Cover and leave to soak for 2 hours.Pro tip – resting the batter for 2 hours with the semolina is optional but if you do it will give the cake a softer texture.
- After two hours – preheat the oven at 325°F/ 165°C / Gas Mark 3
- Add the flour mixture to the batter followed by the dates and chopped walnuts.Pro tip – do not overmix, as overmixing will cause the dates and walnuts to sink at the bottom of the cake.
- Pour into the prepared baking pan. Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted in the center comes clean
- When baked let cool in the pan for 10 minutes then invert onto a cooling rack and cool completely. Pro tip – taking it off the pan and cooling on the rack will prevent the cake from getting soggy on the bottom.
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