Date, apple and walnut cake
Dates, apples, and walnuts combine in an easy and healthy cake. Serve it with a cup of tea or coffee when it comes out of the oven.
Equipment
- Loaf pan 6 inches / 15 cm
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 1 stick butter unsalted, roomtemperature
- ½ cup dark brown sugar
- 2 eggs size L
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup walnuts peeled, chopped finely
- ⅓ cup dried dates pit removed, chopped finely
- 1 apple grated finely
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 
320 °F. - Brush the cake tin (6 inches (ca. 15 cm)) with butter and dust with flour. Tap the excess flour out of the tin.
- Add the sugar with butter in a bowl and mix until it's fluffy.1 stick butter, ½ cup dark brown sugar
- Add the eggs, one by one, and mix until the eggs are incorporated.2 eggs
- Sieve the flour and baking powder above the batter, and whisk the batter until the flour and baking powder are just mixed in.1 cup all-purpose flour, 1 teaspoon baking powder
- Add the walnuts, dates, and apples, and use a spatula to whisk them through the batter.1 cup walnuts, ⅓ cup dried dates, 1 apple
- Pour the batter in the cake tin and bake for 1 hour.
- Prick a skewer in the middle of the cake, and when it comes out dry, the cake is done (otherwise bake for another 5 minutes and check again).
- Leave the cake for 5 minutes at room temperature in the tin, and then take the loaf out of the tin and let it cool down on a rack.
NOTES
1. Baking tip: Place a strip of baking paper horizontally in the loaf tin, with the edges sticking out. The cake is then easier to release from the tin.
2. Check if the cake is done: Check whether the cake is done by inserting a skewer into the center of the cake after the baking time. If it comes out dry, the cake is done.
3. Substitutes
- Use 1 cup of self-rising flour (125 grams) instead of flour and baking powder.
- Use pecans instead of walnuts.
- This cake is also delicious with pear instead of apple.
- Room temperature: You can store this cake wrapped in plastic at room temperature for up to 2 days.
- Refrigerator: Do not store the cake in the refrigerator, because the moisture in the refrigerator will change the structure of the cake and make it less tasty.
- Freezer: The cake can be frozen by first wrapping it in aluminum foil and then in plastic wrap. It can be kept in the freezer for up to 3 months.
Nutrition
Calories: 355kcal | Carbohydrates: 36g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 112mg | Fiber: 2g | Sugar: 20g | Vitamin A: 428IU | Vitamin C: 1mg | Iron: 2mg
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