|Photo: Walnut, date & honey cake recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Walnut, date & honey cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Walnut, date & honey cake.
A tea-time treat – packed with sweet honey. A great way to use up those ripe bananas too
Cuts into 8-10 slices
Prep 15 mins
Cook 1 hr 10 mins
225g self-raising flour
½ tsp ground cinnamon
175g softened butter
100g light muscovado sugar
3 tbsp clear honey
2 eggs , beaten
2 medium, ripe bananas , about 250g/9oz total weight in their skins
100g stoned dates
50g pack walnut pieces
Preheat the panggangan to 160C/Gas 3/fan panggangan 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
Nutrition Per Serving
440 kcalories, protein 6g, carbohydrate 54g, fat 24 g, saturated fat 13g, fibre 1.5g, sugar 25g, salt 0.7 g
Recipe from Good Food magazine, February 2002.