Preheat oven to 180°C/160°C. Lightly spray a 11cm x 22cm (base measurement) loaf tin with oil and line base with baking paper
Place dates, butter, sugar and 180ml (3/4 cup) water in a saucepan and stir over medium heat gently bringing to the boil. Remove from heat and set aside to cool
Place date mixture in a large bowl. Add eggs, walnuts and wholemeal flour, then sift over the self-raising flour and baking powder. Spoon mixture into prepared tin
Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside to cool in tin for 10 minutes before turning out onto a wire rack. To serve, toast slices and spread with ricotta and drizzle with honey. Or spread simply with butter
How many grams for the walnuts, please? Did you mean half a cup of whole walnuts, then you chop them? It's so much easier if you could give an accurate weight like grams. The recipe looks very appetising. Thank you for sharing it.
1 year 1 month ago
Worked out really well. Will make again but I love this loaf with lots of butter