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Date and Walnut Cake
Preparation : 10 min
Cooking : 45 min
Total time : 55 min Rest : 0 min
Equipment
Lined cake tin 18cm (7 inches)
8 pieces
240 g Water
300 g Dates
3 Eggs
45 ml Oil
180 g Rolled Oats
50 g Chopped Walnuts
1 tsp Baking Powder
1 tsp Vanilla Extract (optional)
1 pinch Salt (optional)
Associated products
RECIPE STEPS
1
Add the dates, water, eggs, oil, baking powder (optional: vanilla and a pinch of salt) to a blender. Blitz until smooth.
- 240 g Water
- 300 g Dates
- 3 Eggs
- 45 ml Oil
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract (optional)
- 1 pinch Salt (optional)
2
Add the rolled oats and pulse just a few times—just enough to combine, only a few seconds! This part is key.
- 180 g Rolled Oats
3
Pour the mixture into a lined cake tin 18cm (7 inches) and sprinkle chopped walnuts on top.
- 50 g Chopped Walnuts
4
Bake at 180°C for 45 minutes, until golden and set.
5
Let it cool before slicing.
6
Once fully cooled, store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3-4 days.
7
For longer storage, slice and freeze the cake. Place parchment paper between slices and store in a freezer-safe container. Defrost at room temperature or warm gently in the oven or microwave.
Recipes submitted by consumers are not tested by Magimix.
