Espresso Date Cake With Walnuts
Espresso Date Cake With Walnuts is a moist, gently spiced cake made with brewed espresso, tender dates, and chopped walnuts, baked until softly set with a deep, balanced sweetness.
Calories:
Ingredients
- 150 g 1 cup chopped pitted dates
- 180 ml ¾ cup freshly brewed hot espresso
- ½ teaspoon baking soda
- 120 g 1 cup all purpose flour or gluten free blend
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 100 g ½ cup coconut sugar or brown sugar
- 80 ml ⅓ cup olive oil or melted butter
- 1 teaspoon vanilla extract
- 80 g ⅔ cup chopped walnuts plus extra for topping
Instructions
- Preheat the oven to 175°C 350°F and prepare a 20 cm round cake pan. Pour hot espresso over the chopped dates, stir in baking soda, and let rest for 10 to 15 minutes.
- Whisk the flour, baking powder, cinnamon, and salt in a bowl until combined.
- Whisk eggs and sugar until pale, then mix in olive oil or melted butter and vanilla.
- Stir the date mixture into the wet ingredients, gently add the dry ingredients, fold in walnuts, and pour into the pan. Sprinkle extra walnuts on top.
- Bake for 30 to 35 minutes until set, then cool in the pan briefly before transferring to a wire rack.