Date and Walnut Cake
Serves 615 mins prep40 mins cook
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.
0 servings
What you need
Instructions
0 Preheat the oven to 350F (177C). 6 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. 2 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.) 3 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. 4 Now, add the softened dates and milk into a blender and blend until you have a thick date paste. 5 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. 7 Pour the batter into the pan and shake gently from side to side to distribute the batter evenly. 8 Next, add the walnuts on top of the cake, making sure to cover the whole surface. 9 Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. 10 Let cool for 10 minutes, slice, and enjoy warm!View original recipe