Name: Egg-free date and nut cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 9
Ingredients: 1 cup (360g) honey; 1 cup (250ml) water; 30 gram butter; 2 1/4 cup (360g) wholemeal self-raising flour; 1 teaspoon mixed spice; 1/2 teaspoon ground ginger; 1 1/2 cup (250g) seeded chopped dates; 3/4 cup (90g) chopped walnuts; 1/4 cup (35g) chopped slivered almonds

Egg-free date and nut cake

Serves 9

Prep

10M

Cook

55M

Total

1H 5M

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Ingredients

1 cup (360g) honey

1 cup (250ml) water

30 gram butter

2 1/4 cup (360g) wholemeal self-raising flour

1 teaspoon mixed spice

1/2 teaspoon ground ginger

1 1/2 cup (250g) seeded chopped dates

3/4 cup (90g) chopped walnuts

1/4 cup (35g) chopped slivered almonds

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease deep 19cm-square cake pan; line base with baking paper.

2.Combine honey, water and butter in medium saucepan, stir over low heat until butter melts.

3.Combine sifted flour and spices, dates and nuts in medium bowl; stir in warm honey mixture. Spread cake mixture into prepared pan.

4.Bake about 40 minutes. Stand cake in pan 5 minutes before turning onto wire rack to cool. Glaze with a little extra honey, if desired.

Cake is best made on day of serving. Not suitable to freeze. A slice of this hearty, healthy cake is a decent breakfast on the run or a reliable mid-morning pick-me-up.
Note

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Ingredients

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