Description
A moist and wholesome cake featuring the rich, caramel-like sweetness of Medjool dates combined with the crunch of toasted walnuts.
Ingredients
22–24 large Medjool dates, pitted
1 1/2 cups 2% milk, warmed
1/2 cup light olive oil
1 large egg
1 tsp vanilla extract
1 1/4 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 cup walnuts, chopped
1/2 tsp cinnamon (optional)
Instructions
1. Soak dates in warm milk for 15 minutes, then mash or blend until smooth.
2. Whisk together date mixture, oil, egg, and vanilla extract.
3. Sift together flour, baking powder, baking soda, salt, and cinnamon; fold into wet ingredients.
4. Gently fold in chopped walnuts.
5. Pour into a greased pan and bake at 350°F for 30-35 minutes.
6. Cool in the pan for 10 minutes before transferring to a rack.
Notes
For extra depth of flavor, lightly toast the walnuts before adding them to the batter. If using all-purpose flour instead of whole wheat, the texture will be slightly lighter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes