Walnut, date & honey cake

Method7 steps

1. 1

   Step 1: Heat the oven to 160°C/140°C fan/gas 3. Grease a 900 g/2 lb loaf tin and line its base and long sides with baking paper; grease the paper too.

   Uses Butter as needed to grease the loaf tin and paper

2. 2

   Step 2: Mash the bananas and chop the pitted dates (100 g). Combine them with the flour, cinnamon (½ tsp), 175 g butter, muscovado sugar (100 g), beaten eggs (2) and two tablespoons of the honey in a large bowl.

   Uses 225 g self-raising flour · ½ tsp ground cinnamon · 175 g butter · 100 g muscovado sugar · 2 tbsp of the 3 tbspclear honey · 2 eggs, beaten · 2 medium bananas · 100 g pitted dates, chopped

3. 3

   Step 3: Beat the complete mixture for 2–3 minutes until evenly blended.

   Uses Complete banana, date and honey cake mixture

4. 4

   Step 4: Spoon the beaten batter into the prepared tin and level it. Scatter the walnut pieces (50 g) over the top.

   Uses Beaten cake batter · 50 g walnut pieces

5. 5

   Step 5: Bake for 1 hour. Lightly press the top: it should feel firm. If needed, bake for another 10 minutes, checking again.

   Bake loaf cake · 60 minUses Walnut-topped cake batter in the prepared loaf tin

6. 6

   Step 6: Cool in the tin for 15 minutes, then lift out using the paper. Let the loaf cool completely before drizzling the remaining tablespoon of honey over it.

   Cool in tin · 15 minUses Baked walnut, date and honey loaf · Remaining 1 tbspclear honey

7. 7

   Step 7: Cut the finished loaf into thick slices.

   Uses Fully cooled honey-finished loaf