Date & Walnut Loaf Cake

Ingredients

For the Date Paste (The Secret to Moisture):

• 1 cup (approx. 150g) Dates, pitted and chopped (Medjool or any soft dates work best)
• $\frac{3}{4}$ cup Hot Water or Hot Milk
• $\frac{1}{2}$ teaspoon Baking Soda

The Batter:

• $\frac{1}{3}$ cup Vegetable Oil or Melted Coconut Oil / Butter
• 2 Eggs (at room temperature)
• 1 teaspoon Vanilla Extract
• 1 cup Whole Wheat Flour (or All-Purpose Flour)
• 1 teaspoon Baking Powder
• $\frac{1}{2}$ teaspoon Ground Cinnamon (optional, for flavor)
• A pinch of Salt
• $\frac{1}{2}$ cup Chopped Walnuts (plus a few whole halves to decorate the top)

Step-by-Step Instructions

1. Soak the Dates

1. Place the pitted, chopped dates in a bowl and pour the hot water (or hot milk) over them.
2. Let them soak for 10 to 15 minutes until they become very soft.
3. Stir in the baking soda (it will fizz slightly—this helps soften the dates further and keeps the cake light).
4. Mash the mixture with a fork or blend it in a food processor until it forms a relatively smooth paste.

2. Prep Your Kitchen

1. Preheat your oven to 180°C (350°F).
2. Line an 8×4 inch loaf pan with parchment paper or grease it well with a little oil.

3. Mix the Wet Ingredients

1. In a large mixing bowl, whisk together the oil, eggs, and vanilla extract until well combined.
2. Stir in your prepared date paste until the mixture is uniform.

4. Combine Dry Ingredients

1. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
2. Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—do not overmix, or the cake will become dense.
3. Gently fold in the chopped walnuts.

5. Bake

1. Pour the batter into your prepared loaf pan and smooth out the top.
2. Decorate the surface with the remaining walnut halves.
3. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Pro-Tip: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Because this cake relies on dates for sweetness and moisture, it tastes even fudgier and more flavorful the next day if stored in an airtight container!