Hello everyone! Today I’m sharing with you a very special cake recipe that’s so light and fluffy: dates and walnuts cake! It’s perfect for any occasion especially now in Ramadan where dates are a huge part of this month. This cake is not too sweet on its own, hence the dates. Dates give a very sweet taste, walnuts give this crunchy texture and balance everything out in a perfect way! If you want the cake to be more on the brown side, feel free to use brown sugar or even coconut sugar. In my recipes, I tend to use sweeteners to minimize the amount of calories and sometimes I mix sweeteners with sugar (half half) and they all work out really well, so work with whatever you have!
Dates and Walnuts Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 2 regular eggs
- 3/4 cup sugar white or brown or dry sweetener of choice
- 1/2 cup vegetable oil
- 1 cup yogurt
- 2 tbsp water optional
- 1/2 cup walnuts crushed
- 1/2 cup dates pitted
Preheat your oven to 180°C and grease a 20 cm cake pan with some oil. Set aside.
Cut the dates into little pieces and set aside. In a medium bowl, mix the flour with baking soda and salt.
In another bowl and with your stand or hand mixer, beat the eggs with sugar until fluffy (about 3 mins on high speed).
Add the oil and yogurt and mix again with your mixer until fully combined.
Add the flour mixture gradually while mixing until everything is incorporated. If batter is too thick, add 2 tbsp water and mix until combined.
Fold the dates and walnuts into the cake batter with a spatula and pour mixture into the greased pan.
Bake in preheated oven for 35-45 mins or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and let cool completely before removing the cake from the pan or decorating!
Nutrition facts are based on a recipe made with sweetener.