John Gregory-Smith's California Walnut & Date Loaf Cake
Calories 697kcal
Ingredients
For the loaf cake
- 250 g dates
- 120 g California Walnuts
- 2 medium eggs
- 100 g light brown muscovado sugar
- 150 ml vegetable oil
- 100 g yogurt
- 200 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
For the butter cream
- 80 g unsalted butter at room temperature
- 100 g cream cheese at room temperature
- 250 g icing sugar
To decorate
- 150 g California Walnuts
- Salted caramel sauce
Instructions
- Pre-heat the oven to 160c fan. Stone the dates and pop them into a bowl. Pour over 180ml of just boiled water and let them sit for about 10 minutes until lovely and soft.
- Pop the California Walnuts into a blender and blitz until fine. Transfer to a bowl.
- Add the dates and all the liquid to the blender and whizz until lovely and smooth. Add the eggs and sugar and blitz until pale.
- Add the oil, yogurt, self-raising flour, bicarbonate of soda, cinnamon and ground California Walnuts. Blitz together until smooth and transfer to a lined loaf tin. Bake for 40-45 minutes until it’s pulling away at the sides and a skewer comes out clean. Remove from the oven and leave to cool completely.
- To make the butter cream, whisk together the butter and cream cheese and then add the icing sugar, a few tablespoons at a time, until super creamy and smooth. Dollop over the cooled cake and stud with the remaining California Walnuts. Drizzle over a little salted caramel sauce and serve immediately.
Nutrition
Serving: 165g | Calories: 697kcal | Carbohydrates: 65g | Protein: 9.1g | Fat: 44g | Saturated Fat: 10g | Sodium: 0.64mg | Fibre: 4.3g | Sugar: 50g
