Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins


This is a quick and easy cake to make and it’s great to make when friends are popping over for morning or afternoon tea. This cake is always met with surprise for how delicious it tastes as it’s not the most handsome cake on the block! It is however simple to make, healthy and a good way to get the kids eating dates if they don’t already. It worked for me!
 1 cup wholemeal self raising flour (SRF)
 ½ cup caster Sugar
 ½ tsp bicarbonate of soda
 2 tsp cinnamon
 ½ cup chopped Dates
 ½ cup walnuts
 1 tbsp extra virgin olive oil
  cup water

1

Preheat oven on fan bake @ 170°c and grease a 22x10cm bar tin.

2

Combine SRF, sugar, bicarbonate of soda and cinnamon in a mixing bowl.

3

Chop dates and walnuts into small pieces and add to dry ingredients.

4

Add water into a saucepan and heat until boiling. Add water and then oil to bowl of dry ingredients and mix.

5

Pour into a 22x10cm bar tin and cook for 40 mins at 170°c.

DF and LF. GF - use gluten free self raising flour and replace two teaspoons of flour with two teaspoons of psyllium husk




Ingredients

This is a quick and easy cake to make and it’s great to make when friends are popping over for morning or afternoon tea. This cake is always met with surprise for how delicious it tastes as it’s not the most handsome cake on the block! It is however simple to make, healthy and a good way to get the kids eating dates if they don’t already. It worked for me!
 1 cup wholemeal self raising flour (SRF)
 ½ cup caster Sugar
 ½ tsp bicarbonate of soda
 2 tsp cinnamon
 ½ cup chopped Dates
 ½ cup walnuts
 1 tbsp extra virgin olive oil
  cup water

Directions

1

Preheat oven on fan bake @ 170°c and grease a 22x10cm bar tin.

2

Combine SRF, sugar, bicarbonate of soda and cinnamon in a mixing bowl.

3

Chop dates and walnuts into small pieces and add to dry ingredients.

4

Add water into a saucepan and heat until boiling. Add water and then oil to bowl of dry ingredients and mix.

5

Pour into a 22x10cm bar tin and cook for 40 mins at 170°c.

DF and LF. GF - use gluten free self raising flour and replace two teaspoons of flour with two teaspoons of psyllium husk
Date and Walnut Loaf

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