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Home / Eat Well / Recipes
70 min
for
16
people
By
Nadia Lim
Food writer and author
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This cake is chock-full of nuts (three quarters of the cake is nuts), it’s also gluten-free and versatile — serve warm or cold, with tea or coffee, or turn into a dessert with custard drizzled on top. Since the silly season is upon us, I’ve added in glace cherries which speak of Christmas. They are optional though.
Ingredients
| 2 cups | Dates, chopped (Main) |
| ½ cup | Water |
| 1 ½ cups | Walnut halves, approx 140g |
| 1 cup | Almonds, whole, approx 140g |
| 2 packets | Glace cherries, red and green, 150g each |
| 1 cup | Brazil nuts, whole, approx 140g |
| 50 g | Butter, softened |
| ½ cup | Brown sugar, packed |
| 2 | Eggs |
| 1 cup | Almond flour, or ground almonds |
| 1 tsp | Baking powder |
| 1 | Orange, finely grated zest and juice |
| 1 tsp | Vanilla essence/extract |
| ½ tsp | Nutmeg, freshly grated |
| ½ tsp | Ground cinnamon |
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Directions
- Preheat oven to 150C. Grease and line a medium square cake tin (I used a 20cm square tin).
- Place dates and water in a pot and boil dates for a few minutes, stirring to break them up, until they become a paste. Stir in nuts and glace cherries.
- In a large mixing bowl, cream butter and sugar together. Whisk in eggs, one at a time, until well incorporated.
- Add almond meal, baking powder, orange zest and juice, vanilla, nutmeg and cinnamon, and whisk batter together until well combined.
- Add nut and date mixture to batter (there will be about equal quantities of each) and stir together until well combined.
- Spoon into prepared cake tin and bake for 1 hour 10 minutes. Allow to cool before tipping out.
- Cut into chunks and serve with tea or coffee (and topped with a slice of cheese for a British twist), or with custard drizzled on top.
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