Description
A wholesome and naturally sweet cake made with soft dates, warm cinnamon, and crunchy walnuts, finished with a light tahini drizzle. Perfect for a cozy snack or a simple treat with tea or coffee.
Ingredients
220 g soft dates
320 ml milk of choice
4 tbsp tahini
4 tbsp neutral oil
150 g oat flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
40 g walnuts, roughly chopped
2 tbsp tahini (for drizzle)
1 tsp date syrup (for drizzle)
Instructions
- Preheat the oven to 180°C (160°C fan) and line an 8 x 8-inch square cake tin with parchment paper.
- Heat the milk in a saucepan until hot but not boiling.
- Place the dates in a heatproof bowl and pour the hot milk over them. Let soak for 30 minutes.
- Blend the soaked dates and milk until smooth, then transfer to a bowl and stir in tahini and oil.
- Add oat flour, baking powder, cinnamon, and salt. Mix until a smooth batter forms.
- Pour the batter into the prepared tin and sprinkle chopped walnuts on top.
- Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cake to cool completely.
- Mix tahini and date syrup, then drizzle over the cooled cake before serving.
Notes
Swap walnuts with pecans or almonds for variation.
Add vanilla extract or nutmeg for extra flavor.
Use plant-based milk for a dairy-free version.
Ensure oat flour is certified gluten-free if needed.
Store at room temperature for 2 days or refrigerate up to 5 days.
Freeze slices for up to 2 months and reheat gently before serving.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 slice
- Calories: 183 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
