Preparing the Baking Pan and Oven
Preheat the oven to 180°C (350°F). Grease a standard loaf pan or round cake pan with oil and lightly dust with flour or ground oats if desired to prevent sticking. This cake bakes evenly in either pan, with a loaf pan producing neat slices and a round pan ideal for sharing.
Mixing the Wet Ingredients
In a large mixing bowl, whisk the eggs until lightly beaten. Add the oil and vanilla extract and whisk until combined. Pour the warm date mixture into the bowl and mix gently until smooth, glossy, and evenly incorporated. Avoid overmixing at this stage to keep the cake tender.
Combining the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently just until no dry flour remains. The batter should be thick but pourable with visible pieces of softened date.
Adding the Walnuts
Fold the chopped walnuts into the batter, distributing them evenly to add texture and balance to every slice.
Baking the Cake
Pour the batter into the prepared pan and smooth the top gently. Tap the pan lightly on the counter to release air bubbles. Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Subscribe to dynamicdishes.com!
Get updates on the latest posts and more from dynamicdishes.com straight to your inbox.
Website
Your Email…
Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Cooling and Serving
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain or with yogurt, nut butter, or fresh fruit. Store in an airtight container at room temperature for up to two days or refrigerate for up to five days.
Recommended
ADVERTISEMENT
