Mediterranean 45 min

Walnut, date & honey cake

Name: Walnut, date & honey cake
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 225g Self-raising Flour; 1/2 teaspoon Ground Cinnamon; 175g Butter; 100g Muscovado Sugar; 3 tablespoons Clear Honey; 2 Beaten Egg; 2 medium Banana; 100g Stoned Dates; 50g Walnuts

dessert

Ingredientsfor 2

350

Cal

Protein

45g

Carbs

20g

Fat

1225g Self-raising Flour
21/2 teaspoon Ground Cinnamon
3175g Butter
4100g Muscovado Sugar
53 tablespoons Clear Honey
62 Beaten Egg
72 medium Banana
8100g Stoned Dates
950g Walnuts

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Instructions

1
Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
2
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.
3
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.
4
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.