Date Cake with Walnuts
Date cake with walnuts is a delicious mid-day snack. Lightly sweetened with chunks of walnuts and dates, this cake is perfect with a cup of tea!
Servings: 9 servings
- 8 ounce dates pitter
- 1 cup boiling water
- 1 stick butter
- ¾ cup granulated sugar
- 2 eggs room temperature
- ½ tsp vanilla extract
- ⅓ cup plain yogurt
- 1 ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ tsp baking soda
- ½ cup walnuts chopped
Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper.
Place the dates and hot water in a bowl and let them site for 10 minutes. This helps the dates to soften. Drain and chop the dates after then minutes.
In a large bowl whip the butter and sugar until fluffy and light.
Add in eggs and vanilla extract. Mix well until fully incorporated.
Add in the yogurt and mix again.
Add in flour, baking powder, and baking soda. Mix using a wooden spoon.
Fold in chopped dates and walnuts. Do not over mix.
Pour the batter into the baking pan and bake in the oven for 45-60 minutes until a toothpick inserted in the middle comes out clean with very few crumbs.
Take the cake out of the oven and let it cool in the pan for 15 minutes. Transfer it to a cooling rack and cool completely before slicing.
- I used Deglet Noor Dates, If you're using medjool dates, you don't need to soak them in hot water. Simply chop them and add them to the batter with walnuts.
- Each oven is different therefore start checking the cake after 40 minutes to make sure it doesn't over bake.
Calories: 377kcal | Carbohydrates: 56g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 179mg | Potassium: 296mg | Fiber: 3g | Sugar: 33g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg