I first came across Jamie Oliver’s Date and Walnut Cake when I was experimenting with new baking recipes on a lazy weekend afternoon. I remember scrolling through his website, looking for something that would bring both warmth and richness to my kitchen. That cake caught my eye immediately-because, let’s face it, dates and walnuts are like a match made in heaven. There’s something about that sweet, caramel-like flavor from the dates paired with the earthy crunch of walnuts that makes every bite feel like a cozy hug.
When I baked it for the first time, I was genuinely impressed. The cake was moist, rich, and not overwhelmingly sweet-perfect for an afternoon tea or even as a quick breakfast option. If you’ve ever wanted a cake that feels hearty but not heavy, this is it. It’s comfort food with a little sophistication!
Jamie Oliver’s Date And Walnut Cake Recipe
Now, the beauty of Jamie Oliver’s recipes is how simple they are, yet they deliver such complex flavors. The Date and Walnut Cake is no different. It’s one of those recipes where you don’t need to be a professional baker to get a great result. There’s no need for fancy tools, and the ingredients themselves are easy to find.
The cake is light but indulgent-perfect for when you want something satisfying without feeling overly stuffed. Jamie’s recipe keeps the process straightforward, so even a beginner can pull it off without much stress. But let me tell you, every time you bake it, the scent of those dates and walnuts coming together in the oven will have you wishing you could bottle it.
Ingredients Needed
Let’s break down what you’ll need for this beauty. Here’s what I always make sure I have on hand when I want to bake this cake:
- Medjool dates: These are key to getting that soft, rich texture. They have a natural sweetness and a soft, gooey interior that makes the cake melt in your mouth.
- Walnuts: The star crunch of the cake. The slightly bitter flavor complements the sweetness of the dates perfectly.
- Butter: Adds that rich depth that you can’t skip in any good cake.
- Self-raising flour: This is what gives the cake its lift and ensures a nice, fluffy texture. If you don’t have self-raising flour, you can use all-purpose flour and add baking powder.
- Sugar: Jamie recommends using a little brown sugar for that extra caramel vibe.
- Eggs: These help with binding the cake and making it nice and moist.
- Baking powder: Essential to help the cake rise.
- Cinnamon: This adds that cozy spiced note to the cake. It’s not overpowering, but it does wonders in the flavor profile.
- Vanilla extract: To give a subtle floral undertone.
- Milk: For moisture and to bring everything together.
You’ll notice it’s a pretty straightforward list, but it’s the combination of these ingredients that creates a perfectly balanced cake.
How To Make Jamie Oliver’s Date And Walnut Cake
Making this cake is a breeze, and I’ve found that you don’t even need to overthink it. I remember the first time I made it; I thought it was going to be more complicated than it actually was. Here’s the process:
- Prep the dates: Start by chopping up the Medjool dates. They tend to be a bit sticky, so I often soak them in a bit of hot water to soften them even more. This makes them even easier to chop and gives them a juicy texture in the cake.
- Toast the walnuts: I always toast my walnuts lightly before adding them to the batter. This really brings out their flavor. You don’t want them too crispy, but just enough to enhance the richness.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar until it’s light and fluffy. This step is crucial because it helps create air pockets that will give the cake its tender crumb.
- Add the eggs: Beat in the eggs one at a time. If you add them too quickly, the mixture might split, and we definitely don’t want that.
- Add the dry ingredients: Sift in the flour, cinnamon, and baking powder. Stir them into the mixture until well combined. Don’t overmix; this can cause the cake to be dense.
- Fold in the dates and walnuts: Now, gently fold in the dates and walnuts. This is where the cake’s signature texture starts to take shape-those gooey dates and crunchy walnuts throughout every bite.
- Bake: Pour the batter into a greased and lined cake tin. Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack. You can serve it as is or dust it with a bit of powdered sugar for a touch of elegance.
Ingredient Science Spotlight
Every ingredient in this cake plays a crucial role in getting the texture and flavor just right. Let’s dig into a few of them:
- Dates: When you bake with dates, they not only add sweetness but also provide moisture. Their high natural sugar content helps the cake stay soft and tender even after a few days. They also contribute a rich, almost caramel-like flavor, making them a great substitute for refined sugar.
- Walnuts: These are packed with healthy fats and antioxidants. When toasted, they release their oils, which intensifies their flavor and gives them that perfect crunch. They’re a great textural contrast to the soft dates.
- Self-raising flour: This is the key to ensuring the cake has a light crumb. The baking powder in the self-raising flour reacts with the moisture in the cake, causing it to rise. This makes sure the cake isn’t too heavy, despite all the dense ingredients.
- Cinnamon: This spice is a flavor enhancer. It complements the dates perfectly and adds that warm, cozy note. It also works wonders with the walnuts, creating a balanced depth of flavor.
Expert Tips
Baking this cake is pretty straightforward, but a few extra tips can help you get that perfect result:
- Don’t overmix the batter: Once you’ve added the dry ingredients, mix just until combined. Overmixing can result in a dense, tough cake.
- Soak the dates: Soaking them not only softens them but also helps them blend into the batter more easily, ensuring a smooth texture.
- Toast the walnuts: Toasting the walnuts brings out their oils and enhances their flavor. But don’t let them burn-just a light toast is all you need.
- Check for doneness: Every oven is different, so check the cake with a skewer a few minutes before the suggested baking time. If it comes out clean, it’s ready!
- Make it a day ahead: This cake actually gets better after a day or two. The flavors deepen, and the cake becomes even more moist.
Recipe Variations
Once you get comfortable with the basics, there are endless ways to tweak this recipe to fit your taste:
- Add orange zest: A touch of citrus zest pairs wonderfully with the dates and walnuts for an extra layer of flavor.
- Swap out the walnuts: If you prefer another nut, hazelnuts or pecans work beautifully as well.
- Try a vegan version: You can easily swap the butter for vegan butter and use flax eggs in place of the regular ones.
- Spices: Experiment with cardamom, nutmeg, or even a pinch of ginger for a spicier kick.
Final Words
Baking Jamie Oliver’s Date and Walnut Cake is a journey that involves a bit of patience but rewards you with a beautifully moist, flavorful cake. The combination of dates, walnuts, and a hint of cinnamon creates a warm and comforting dessert that you’ll want to make again and again.
It’s the kind of cake that feels indulgent without being overly rich. Perfect for any occasion, from a cozy afternoon at home to a gathering with friends.
FAQs
Can I Substitute The Walnuts With Other Nuts In Jamie Oliver’s Date And Walnut Cake?
Yes, you can try using pecans or almonds if you prefer, but it might slightly change the flavor.
How Long Should I Bake Jamie Oliver’s Date And Walnut Cake?
It typically bakes for about 50 minutes, but check with a skewer to make sure it’s cooked through.
Can I Use A Different Type Of Sugar In Jamie Oliver’s Date And Walnut Cake?
You can use light brown sugar or even coconut sugar for a slightly different taste, but it should work well.