Ingredients
Method
- Preheat the oven to 160°C fan and line a 900g loaf tin base and ends with greased baking paper
- Combine the butter, dates , boiling water and coffee granules in a large bowl and . leave to soak for 30 minutes. for the butter to melt and the dates to soften
- Add the caster and muscovada sugars to the mixture and stir well to combine and to dissolve any lumpy brown sugar
- Add the beaten eggs and mix well to combine thoroughly
- Add the flour, baking powder and salt into the bowl and mix until smooth
- Add all but 15g of the walnuts and mix again
- Pour the mixture into the prepared loaf tin and scatter over the remaining walnuts and demerara sugar
- Bake in the middle of the oven for 30 minutes,
- Lower the oven to 150°C fan and bake for a further 25 minutes, or until a skewer inserted into the middle of the cake comes out clean
- If you do not wish for the cake to brown too quickly cover loosel with tin foild for this final 25 minutes
- Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
Nutrition
Notes
Medjool dates give the richest, stickiest result, but any good-quality soft dates work well.
Adding coffee deepens the caramel flavour without making the cake taste of coffee.
Store in an airtight tin for up to 5 days; the flavour improves after a day or two.
Adding coffee deepens the caramel flavour without making the cake taste of coffee.
Store in an airtight tin for up to 5 days; the flavour improves after a day or two.