Turkish recipe for 4 - 8 people, takes only 10 mins; recipe has self-raising flour, ground cinnamon, butter, muscovado sugar, clear honey, egg, banana, date and walnut.
Walnut, date & honey cake
Course: Turkish
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 2 eggs, beaten
- Butter: 175g softened butter
- Ground Cinnamon: 1/2 tsp ground cinnamon
- Self Raising Flour: 225g self-raising flour
- Walnut: 50g pack walnut pieces
- Muscovado Sugar: 100g light muscovado sugar
- Banana: 2 medium, ripe bananas, about 250g/9oz total weight in their skins
- Clear Honey: 3 tbsp clear honey
- Date: 100g stoned dates
Directions
- 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.
- 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.
- 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.
- Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
