Date, honey and walnut cake

Date, honey and walnut cake

Adapted from Walnut, date & honey cake by Mary Cadogan at BBC Good Food

I’ve adapted this recipe primarily to test out for the next camping trip to the Isle of Wight.  Upon arrival a nice cup of tea and a restorative slice of cake is required to ensure the smooth erection of a tent!  Chocolate cake does not go down well with this audience so I’ve been investigating other options, and in this case something with dates and walnuts, which should meet with approval.  It is also super easy so I should be able to whip it up, get it in the oven, cooled and spread with a little honey topping before I set off for our afternoon sailing.  Then we can have a nice fresh slice on arrival.  Yum, yum.  This cake, as with many other gluten-free cakes I’ve found, looks a little like it is curdling after you’ve whisked it up.  Don’t panic!  If you find you’ve left it in the bowl a bit too long before tipping it into the tin, just give it another quick whisk before pouring it in.  It’ll be fine – just trust me!  You should wait until this loaf is completely cold before spreading the honey on top or it’ll just slide right off AND before cutting it so you get the best texture.  I bet you don’t hold out long enough… 🙂  This cake also doesn’t keep terribly well so you’ll have to just eat it all.  Such a shame!!

Date, honey and walnut cake

Prep time 10 minutes Cook time 1-1¼ hour minutes Makes 1 loaf

Line a 2lb loaf tin with a paper liner, and lightly grease this.  Preheat oven to 150ºC fan assisted.

  • 45g brown rice flour
  • 45g sorghum flour
  • 45g sweet rice flour
  • 45g corn starch
  • 45g potato starch
  • 2 tsp whole psyllium husk
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • 175g dairy-free spread (I used Pure Sunflower)
  • 100g light muscovado sugar
  • 2 tbsp + 1 tbsp clear honey
  • 2 large eggs, beaten
  • 2 medium (approximately 250g total in their skins), ripe bananas, mashed
  • 100g stoned dates, snipped into pieces
  • 50g walnut pieces, chop to a finer consistency if necessary

Add all the ingredients, reserving the one tablespoon of honey, to a large bowl.  Whisk, either by hand or with an electric hand whisk, until well combined.  Pour the mixture into the lined pan.  Bake in the oven for an hour and then check to see if the top is firm.  If not return to the oven for a further 10 minutes or until it is golden and firm to the touch.  Leave the cake in the tin for 5 minutes before removing the liner and transferring to a wire rack.  When completely cool spread over the reserved tablespoon of honey before cutting into slices and serving.

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4 thoughts on “Date, honey and walnut cake

  1. As I’m using the psyllium husk simply to replace the gluten, ground flax would probably work well. I’d just stir it in with the flour but I’d probably put a level tablespoon in instead of just two teaspoons.

    You might get away without as I’ve seen gluten-free cakes that include eggs without any additional binding. My logic (oh yes, there is some!) is to try and replace any missing element – hence when I’m making a recipe vegan I mostly use flax egg to replace hen’s egg, but then I’ve not got any gluten replacement, so I then add psyllium husk. It is just habit! Flax is so good for you I can’t see the harm in adding some here though.

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