Date and Walnut Cake
Serves 6
15 mins prep
40 mins cook
55 mins total
This Middle Eastern-inspired cake does not have any eggs or refined sugar—it's naturally sweetened from Medjool dates! Moist, dense, and crunchy from chopped walnuts, this is a wholesome 5-ingredient cake to enjoy any time of day.
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Preheat the oven to 350F (177C).
Line a small 7-inch spring form pan with parchment paper. I like to spray it with oil first so that the parchment paper sticks to it.
In a pot on the stove, add the milk and let it come to a simmer. The milk should be hot. (Alternatively, you can warm the milk in a bowl in the microwave.)
Place the pitted dates into a bowl and pour the hot milk over the dates. Let sit for 10-15 minutes or until they are very soft.
Now, add the softened dates and milk into a blender and blend until you have a thick date paste.
Pour this mixture into a bowl, add in the oil, and mix until combined. Stir in the flour and mix again until you have a pourable cake batter.
Pour the batter into the pan and shake gently from side to side to distribute the batter evenly.
Next, add the walnuts on top of the cake, making sure to cover the whole surface.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cool for 10 minutes, slice, and enjoy warm!
