Very nutty nut and date cake - Eat Well Recipe - NZ Herald (2024)

Very nutty nut and date cake - Eat Well Recipe - NZ Herald (1)

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Very nutty nut and date cake - Eat Well Recipe - NZ Herald (2)

By

Nadia Lim

Food writer and author

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This cake is chock-full of nuts (three quarters of the cake is nuts), it’s also gluten-free and versatile — serve warm or cold, with tea or coffee, or turn into a dessert with custard drizzled on top. Since the silly season is upon us, I’ve added in glace cherries which speak of Christmas. They are optional though.

Ingredients

2 cupsDates, chopped (Main)
½ cupWater
1 ½ cupsWalnut halves, approx 140g
1 cupAlmonds, whole, approx 140g
2 packetsGlace cherries, red and green, 150g each
1 cupBrazil nuts, whole, approx 140g
50 gButter, softened
½ cupBrown sugar, packed
2Eggs
1 cupAlmond flour, or ground almonds
1 tspBaking powder
1Orange, finely grated zest and juice
1 tspVanilla essence/extract
½ tspNutmeg, freshly grated
½ tspGround cinnamon

Directions

  1. Preheat oven to 150C. Grease and line a medium square cake tin (I used a 20cm square tin).
  2. Place dates and water in a pot and boil dates for a few minutes, stirring to break them up, until they become a paste. Stir in nuts and glace cherries.
  3. In a large mixing bowl, cream butter and sugar together. Whisk in eggs, one at a time, until well incorporated.
  4. Add almond meal, baking powder, orange zest and juice, vanilla, nutmeg and cinnamon, and whisk batter together until well combined.
  5. Add nut and date mixture to batter (there will be about equal quantities of each) and stir together until well combined.
  6. Spoon into prepared cake tin and bake for 1 hour 10 minutes. Allow to cool before tipping out.
  7. Cut into chunks and serve with tea or coffee (and topped with a slice of cheese for a British twist), or with custard drizzled on top.

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