The Best Date and (Candied) Walnut Cake Recipe
This moist and flavorful Date and Candied Walnut Cake combines the natural sweetness of date paste with the crunch of walnuts and hazelnuts, enhanced by a drizzle of pancake syrup. Perfect for a cozy dessert or afternoon treat, this cake is baked to golden perfection with a tender crumb and a deliciously nutty topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups sifted flour
- 3 tsp baking powder (one 10 gram package)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
Wet Ingredients
- 1 cup date paste
- 2 eggs
- 1/2 cup sugar
- 1/2 cup oil
- 1 cup boiling water
Toppings
- 1/4 cup walnuts, chopped
- 1/4 cup hazelnuts, chopped
- 3 1/2 tablespoons pancake syrup
Instructions
- Prepare the baking tin: Preheat the oven to 350ºF (180ºC). Place your baking tin on a parchment sheet and trace the bottom with a pen. Cut out the shape and fit the paper into the tin on the bottom. Spray the entire inside with cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl or the bowl of a stand mixer, combine the sifted flour, baking powder, baking soda, and cinnamon. Whisk thoroughly to ensure they are evenly mixed.
- Add wet ingredients: Make a well in the center of the dry mixture, then add the date paste, eggs, sugar, and oil. Mix well until all ingredients are fully combined into a smooth batter.
- Incorporate boiling water: Slowly add one cup of boiling water to the batter to prevent splashing, mixing gradually until the water is fully incorporated and the batter is smooth and slightly runny.
- Bake initial layer: Pour the batter into the prepared baking tin and bake for 10 minutes at 350ºF (180ºC).
- Add toppings: Remove the cake from the oven and evenly sprinkle the chopped walnuts and hazelnuts on top. Drizzle the pancake syrup over the nuts to add a sweet, glazed finish.
- Finish baking: Return the cake to the oven and bake for an additional 25-30 minutes until the center no longer jiggles and a toothpick inserted in the middle comes out clean of raw batter, though it may have some syrup residue.
- Cool and serve: While the cake is still warm, place a parchment sheet on top and carefully flip it over. Gently slide the baking tin off and set the cake right side up. Slice and serve warm or at room temperature.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- Using boiling water in the batter helps create a moist texture by activating the leavening agents and slightly dissolving the sugar.
- Chopping the nuts finely ensures even distribution and a better bite without overwhelming the cake.
- Flipping the cake while warm helps to release it easily from the tin to avoid sticking or breaking.
- For extended storage, this cake can be lightly wrapped and refrigerated for up to 5 days but may lose some moisture.
- Substitutions: Maple syrup or honey can be used instead of pancake syrup for the topping.
