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
Ingredients
- 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
Instructions
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Preheat your oven to 180°C and grease a 20 cm cake pan with some oil. Set aside.
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Cut the dates into little pieces and set aside. In a medium bowl, mix the flour with baking soda and salt.
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In another bowl and with your stand or hand mixer, beat the eggs with sugar until fluffy (about 3 mins on high speed).
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Add the oil and yogurt and mix again with your mixer until fully combined.
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Add the flour mixture gradually while mixing until everything is incorporated. If batter is too thick, add 2 tbsp water and mix until combined.
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Fold the dates and walnuts into the cake batter with a spatula and pour mixture into the greased pan.
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Bake in preheated oven for 35-45 mins or until a toothpick inserted in the middle of the cake comes out clean.
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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.
