Walnut, date & honey cake

Name: Walnut, date & honey cake
Prep time: 41 min
Cook time: 1 h 10 min
Total time: 1 h 51 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 8 oz self-rising flour; ½ tsp ground cinnamon; 6 oz butter; 3 ½ oz muscovado sugar; 3 tbsp clear honey; 2 eggs; 2 bananas; 3 ½ oz stoned dates; 1 ¾ oz walnuts

A Turkish dessert. Ready in about 1 hour 51 minutes. Difficulty: medium.

41 minPrep (about)
1 hr 10 minCook (about)
1 hr 51 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

8 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
6 oz butter
3 ½ oz muscovado sugar Shopping tip: Dark brown sugar works (UK: muscovado).
3 tbsp clear honey Shopping tip: Regular runny honey.
2 eggs
2 bananas
3 ½ oz stoned dates
1 ¾ oz walnuts

Spices & seasonings (1): ground cinnamon

½ tsp ground cinnamon

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Line your base plus long sides of 2 lb loaf tin with paper, buttering the tin and greaseproof paper.
Tip your flour, cinnamon, butter, sugar, 2 tablespoons of your honey and the eggs in a large mixing bowl.
Mash the bananas.
Chop the dates.
Add to the bowl.
Beat the mix for 2-3 min, using wooden spoon or hand-held mixer, till well blended.
Spoon in the prepared tin and level the top.
Scatter the walnut pieces over.
Bake for 1 hour.
Press top – it will feel firm if cooked.
If not, cook in the oven for a further 10 minutes.
Cool for 15 minutes.
Lift out of your tin using the paper.
Wait until cold.
Drizzle the remaining honey over.
Cut into thick slices.