Description
A cozy, moist sponge filled with naturally sweet dates and earthy walnuts, finished with a smooth vanilla icing—perfect for teatime treats or a heartwarming snack!
Ingredients:
200 g pitted dates, chopped
100 g walnuts, chopped
100 g butter, softened
100 g caster sugar
1 tsp baking powder
2 large eggs
150 g plain flour
100 ml milk
200 g icing sugar
1 tsp vanilla extract
a little milk (to thin the icing as needed)
Instructions:
Preheat oven to 180 °C (350 °F). Grease and line an 8×10-inch baking tray with parchment paper. (Prep: 10 mins
)
Cream butter and caster sugar together until pale and fluffy. (Mix: 5 mins
)
Beat in the eggs one at a time, mixing well after each addition. (Mix: 3 mins
)
Sift in the flour and baking powder, then gently fold to combine. (Mix: 2 mins
)
Stir in the chopped dates and walnuts, then add the milk to loosen the batter slightly. (Mix: 3 mins
)
Pour the batter into the prepared tray, spreading it out evenly. (Prep: 2 mins
)
Bake for 25–30 minutes, until the top is golden and the cake springs back when lightly pressed. (Bake: 30 mins
)
Cool completely on a wire rack. (Cool: 20 mins
)
Make the icing by mixing icing sugar, vanilla extract, and enough milk to reach a smooth, spreadable consistency. (Prep: 5 mins
)
Spread the icing over the cooled cake, then sprinkle extra chopped walnuts on top as a garnish. (Finish: 3 mins
)
Prep Time: 15 minutes | Cooking Time: 30 minutes | Cooling & Icing Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: Approx. 270 kcal per slice | Servings: 12 squares
#DateAndWalnut #TraybakeTreat #CozyBakes #TeaTimeDelight
Step-by-Step Guide
Follow this detailed guide for perfect results every time. Begin by preheating your oven to 180°C (350°F) and lining your baking tray. The creaming of the softened butter and caster sugar is crucial; beat for a full 5 minutes until the mixture is noticeably pale and fluffy to incorporate air. When adding the eggs, ensure they are at room temperature and incorporate each one fully before adding the next to prevent the mixture from curdling. When folding in the sifted flour and baking powder, use a gentle, figure-eight motion to maintain the batter’s lightness. Finally, test for doneness at the 25-minute mark—the cake is ready when a skewer inserted into the center comes out clean.
Serving Suggestions
This versatile traybake is delightful on its own but can be elevated with simple pairings. Serve slightly warm with a dollop of clotted cream or crème fraîche for a decadent dessert. For a classic teatime spread, pair a square with a cup of strong English Breakfast tea or a rich coffee. It also makes an excellent lunchbox treat or a sweet offering at picnics. For a festive twist during the holidays, add a sprinkle of cinnamon to the batter and garnish the icing with candied orange peel.
How-to Summary
In brief: Cream butter and sugar, beat in eggs, fold in dry ingredients, stir in dates, walnuts, and milk. Bake at 180°C for 25-30 minutes. Cool completely, then top with a simple vanilla icing and a walnut garnish.
Frequently Asked Questions
Can I use a different type of sugar? Yes, light brown sugar can be used in place of caster sugar for a deeper, caramel-like flavor that complements the dates beautifully.
How should I store the cake? Store in an airtight container at room temperature for up to 4 days. The dates help retain moisture, so it stays lovely and soft.
Can I make this cake gluten-free? Absolutely. Substitute the plain flour with a 1:1 gluten-free baking blend. The texture may be slightly denser but still delicious.
My icing is too runny/thick. How can I fix it? If too runny, add more sifted icing sugar a tablespoon at a time. If too thick, add milk a teaspoon at a time until it reaches a smooth, spreadable consistency.
Can I freeze the un-iced cake? Yes. Wrap the cooled cake tightly in cling film and freeze for up to 3 months. Thaw at room temperature and ice just before serving.
Common Mistakes to Avoid
- Overmixing after adding flour: This develops gluten, leading to a tough, dense cake. Fold gently until just combined.
- Adding cold eggs: This can cause the creamed butter and sugar to seize and curdle. Always use room-temperature eggs.
- Icing a warm cake: The heat will melt the icing, creating a messy, runny layer. Ensure the cake is completely cool.
- Overbaking: This dries out the cake. Start checking at 25 minutes and remove as soon as a skewer comes out clean.
Conclusion
This Date and Walnut Traybake is the epitome of a comforting, fuss-free bake. Its perfect balance of sweet dates, crunchy walnuts, and soft sponge, topped with sweet vanilla icing, makes it a timeless treat. Simple enough for beginners yet deeply satisfying for all, it’s a recipe you’ll return to again and again for any occasion that calls for a slice of homemade warmth.