I still remember the first time I tried making Jamie Oliver’s Date and Walnut Cake. I had been scrolling through his recipe book one lazy afternoon and the simple yet inviting photo of the cake caught my eye. The cake just looked like it had that perfect balance of sweetness and texture that I craved. With a few basic ingredients, I was sold. That cake was so much more than just dessert. It became a staple for me whenever I wanted to impress someone with my baking skills, or just treat myself to something special.
Now, every time I bake it, I remember how it felt to bring something so effortlessly delicious into existence. If you’re looking to make a moist and comforting cake, this one’s got you covered. The richness of dates paired with the crunch of walnuts is a timeless combo that’s hard to beat.
Jamie Oliver’s Date And Walnut Cake Recipe
This cake is the perfect blend of fruity sweetness and nutty crunch. Jamie Oliver’s recipe makes it feel easy, even for beginners. But it’s also one of those recipes that feels impressive, like you’ve put in more effort than you actually did. When I first made it, I couldn’t believe how simple the recipe was. There’s something magical about the simplicity of ingredients coming together in the oven.
Here’s How You Can Make It
- Prepare your ingredients: The key is to have everything ready to go before you start, so you’re not rushing through it.
- Mixing the cake batter: It’s about finding that balance of incorporating everything just enough without overmixing. The dates need to remain in small chunks, and the walnuts should add that lovely texture without being pulverized.
- Baking: The cake should come out golden brown with a slightly cracked top. It’s tempting to over-bake, but trust me, the moister the better.
Ingredients Needed
This cake doesn’t need fancy or hard-to-find ingredients. The beauty of it lies in how accessible it is, yet still so flavorful.
- Dates: About 200 grams, pitted and chopped. Dates are a natural sweetener, which is why they pair perfectly with the walnuts and add that chewy texture.
- Walnuts: Roughly chopped, 100 grams. These nuts bring in that crunch and a deep, earthy flavor that balances the sweetness of the dates.
- Butter: 115 grams, softened. This adds richness and moisture to the cake.
- Self-raising flour: 200 grams. This is what helps the cake rise.
- Eggs: 2 large. They bind everything together and add fluffiness.
- Brown sugar: 100 grams. Brown sugar adds a lovely, warm caramel undertone.
- Baking soda: 1 teaspoon. This gives the cake a little extra lift.
- Vanilla extract: A teaspoon. It’s not just for flavor but it enhances the overall warmth of the cake.
- Milk: A small splash (about 50 ml), which ensures the batter is smooth and just the right consistency.
How To Make Jamie Oliver’s Date And Walnut Cake
Making this cake is almost like a cozy ritual that becomes easier and more satisfying with every attempt. Here’s how I do it:
- Preheat the oven: First thing’s first, set your oven to 170°C (340°F). Grease your cake tin, and I like to line it with parchment paper to ensure an easy release later.
- Prep the dates: I chop the dates into small pieces and soak them in a little warm water for about 10 minutes. This softens them, so they don’t dry out during baking.
- Mix the dry ingredients: In a bowl, combine your self-raising flour, baking soda, and brown sugar. This will be your dry mix.
- Cream the butter and sugar: In a separate large bowl, beat together the softened butter and brown sugar until the mixture is smooth and creamy. This creates that rich base for your cake.
- Add the eggs and vanilla: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the vanilla extract and give it a quick mix.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mix, alternating with a splash of milk. Fold in the chopped walnuts and soaked dates.
- Bake: Pour your batter into the prepared tin and smooth the top. Bake it for about 45-50 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean.
- Let it cool: Once baked, let the cake cool in the tin for about 10 minutes before transferring it to a wire rack.
Ingredient Science Spotlight
One of the things I love most about baking is understanding the science behind it, and this recipe is full of little ingredient tricks.
- Dates: They’re not just for sweetness. Dates are packed with natural sugars, which help keep the cake moist. They also contain fiber, which adds to the cake’s texture and helps it stay tender.
- Walnuts: The fats in walnuts contribute to the overall moisture of the cake, while the natural oils in them help to preserve the freshness. They also provide a nice contrast to the softness of the dates.
- Self-raising flour: This is a convenient ingredient because it already has baking powder mixed in. It’s the secret to the fluffiness of the cake, helping it rise without the need for additional leavening agents.
- Eggs and butter: These are the fat-based ingredients that give structure and moistness to the cake. The butter’s richness is balanced by the eggs, which help provide that delicate crumb structure.
Expert Tips
- Don’t overmix the batter: You want the cake to be light and airy, so mix only until the ingredients are just combined.
- Use fresh dates: Fresh dates will give the best texture. If they’re too dry, the cake might turn out a bit crumbly.
- Toast the walnuts: For an extra depth of flavor, try toasting your walnuts lightly before adding them to the batter.
- Check with a skewer: The best way to check if your cake is done is by inserting a skewer into the center. If it comes out clean or with just a few moist crumbs, it’s perfect.
- Chill before serving: If you can, let the cake sit for a few hours after baking. It allows the flavors to develop and meld together.
Recipe Variations
One of the things that makes this recipe so great is its versatility. Here are some variations you can try:
- Add spices: You can throw in a bit of cinnamon or nutmeg for a spiced-up version of this cake.
- Use different nuts: If you’re not a fan of walnuts, try using pecans or almonds for a different flavor and texture.
- Make it dairy-free: Swap the butter for a plant-based version and use almond milk instead of regular milk.
- Add chocolate: Chop up some dark chocolate and fold it into the batter for a richer, more indulgent treat.
Final Words
Baking this cake always feels like a comforting ritual. Whether you’re preparing it for yourself or for a gathering, it’s one of those recipes that’s sure to impress. It’s simple but indulgent and is a real crowd-pleaser. Plus, the smell of it baking in the oven is enough to make anyone’s mouth water.
FAQs
What Makes Jamie Oliver’s Date And Walnut Cake So Special?
The combination of rich dates and crunchy walnuts creates a perfect balance of flavors. Plus, it’s moist and simple to make.
Can I Substitute The Walnuts In Jamie Oliver’s Date And Walnut Cake?
Yes, you can try other nuts like pecans or almonds, but walnuts give it that signature taste.
How Long Should I Bake Jamie Oliver’s Date And Walnut Cake?
Bake for about 45-50 minutes at 180°C, but check with a skewer to make sure it’s cooked through.