Walnut, date & honey cake
This cake marries the Ottoman tradition of honey and date sweetness with a banana crumb that keeps it tender without dairy richness. The muscovado sugar deepens the spice, while ground cinnamon echoes the warming spices of Turkish desserts like baklava. What makes this version worth baking is the restraint, the way honey and ripe banana do the heavy lifting instead of excess butter, letting the dates' caramel notes actually shine through.
Instructions
step 1 Preheat the oven to 160C/Gas 3/fan oven 140C.
Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper. step 2 Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl.
Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl.
Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended. step 3 Spoon into the prepared tin and level the top.
Scatter the walnut pieces over.
Bake for 1 hour, then lightly press the top – it will feel firm if cooked.
If not, bake for a further 10 minutes. step 4 Cool for 15 minutes, then lift out of the tin using the paper.
When cold, drizzle the remaining honey over.
Cut into thick slices..
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