A dessert dish from the Turkish kitchen.
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
Method
- 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.
- 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.
Source
This recipe is adapted from TheMealDB (id 53271), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=ivR-YRcQk08.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/walnut-date-honey-cake.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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