Eggless Date, Apple & Walnut Cake: A Deliciously Simple Treat

My daughter, bless her heart, inherited my sweet tooth but perhaps not quite my patience in the kitchen – yet. So, when she came home beaming after making this Date, Apple, and Walnut Cake at school, I was thrilled. But then, devastation! Every last crumb had vanished, devoured by my husband and son, who declared it a masterpiece. I resolved then and there to recreate this magical cake, and now I’m sharing the recipe with you so you can experience the same joy (and maybe actually get a slice!).

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12 bars
• Yield: 1 200mm bar tin
• Dietary Type: Vegetarian

Ingredients

• 60g butter or margarine
• ¼ cup brown sugar
• ½ teaspoon bicarbonate of soda
• 1 teaspoon hot water
• ¾ cup apple puree
• 1 cup wholemeal self-raising flour
• ¼ cup chopped walnuts
• ¼ cup chopped pitted dates
• 2 teaspoons slivered almonds

Equipment Needed

• 200mm bar tin
• Mixing bowls
• Electric mixer (optional)
• Measuring cups and spoons
• Spatula
• Cooling rack
• Greaseproof paper
• Skewer or toothpick

Instructions

1. Preheat your oven to 180°C (350°F). Ensure the oven rack is positioned in the center.

2. Prepare the bar tin by greasing it thoroughly with butter or cooking spray. Then, line the base with greaseproof paper, leaving an overhang on the sides for easy removal of the baked cake.

3. In a mixing bowl, cream together the butter (or margarine) and brown sugar until the mixture becomes light and fluffy. This step is crucial for achieving a tender crumb. An electric mixer makes this process easier, but you can also do it by hand with a bit of elbow grease.

4. In a separate small bowl or cup, mix together the bicarbonate of soda and hot water. The mixture will fizz slightly. This activated bicarbonate of soda acts as a leavening agent, providing lift to the cake.

5. Stir the bicarbonate of soda mixture into the creamed butter and sugar. Then, add the apple puree, wholemeal self-raising flour, chopped walnuts, and chopped pitted dates. Mix all the ingredients together thoroughly until just combined. Be careful not to overmix the batter, as this can result in a tough cake.

6. Pour the batter into the prepared bar tin and spread it evenly.

7. Sprinkle the slivered almonds evenly over the top of the batter. This adds a lovely textural contrast and a hint of nutty flavor.

8. Bake in the preheated oven for approximately 45 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15 minutes of baking.

9. Once baked, remove the bar tin from the oven and let the cake cool in the tin for about 10 minutes. This allows the cake to firm up slightly before removing it.

10. Carefully lift the cake out of the tin using the greaseproof paper overhang. Transfer it to a wire rack to cool completely.

11. Once completely cool, cut the cake into bars and serve.

Expert Tips & Tricks

• Apple puree: Homemade or store-bought apple puree works well in this recipe. If using store-bought, ensure it is unsweetened. Alternatively, you can make your own by cooking peeled and chopped apples with a little water until soft, then pureeing them in a blender or food processor.
• Nut allergies: If you have nut allergies, you can substitute the walnuts and almonds with sunflower seeds or pumpkin seeds.
• Wholemeal Flour: If you do not have wholemeal self-raising flour, you can substitute with regular self-raising flour, although the cake will be slightly less dense and nutritious. For a richer flavor, consider using half all-purpose flour and half whole wheat flour, and add 1 teaspoon of baking powder.
• Doneness check: To ensure the cake is fully baked, use a thin skewer or toothpick. Insert it into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.
• Preventing a soggy bottom: To prevent a soggy bottom crust, you can place a baking sheet underneath the bar tin during baking. This helps to distribute the heat more evenly.

Serving & Storage Suggestions

This Eggless Date, Apple & Walnut Cake is delicious served warm or cold. Serve it as a treat with afternoon tea or as a simple dessert. It pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, simply warm a slice in the microwave for a few seconds or in a preheated oven at a low temperature.

Nutritional Information

(Note: Estimated values, may vary based on specific ingredients)

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	7g	11%
Saturated Fat	3g	15%
Cholesterol	5mg	2%
Sodium	45mg	2%
Total Carbohydrate	10g	3%
Dietary Fiber	1g	4%
Sugars	5g	–
Protein	1g	2%

Variations & Substitutions

• Spice it up: Add a teaspoon of ground cinnamon, nutmeg, or mixed spice to the batter for a warmer, more festive flavor.
• Citrus zest: Incorporate the zest of an orange or lemon for a bright, citrusy note.
• Gluten-free: Substitute the wholemeal self-raising flour with a gluten-free self-raising flour blend. You may need to add a binder such as xanthan gum to help hold the cake together.
• Vegan option: Ensure the margarine used is plant-based to make it vegan.

FAQs (Frequently Asked Questions)

Q: Can I use regular apples instead of apple puree?
A: Yes, but you’ll need to cook and puree the apples first. Peel, core, and chop the apples, then simmer them with a little water until soft. Puree them in a blender or food processor until smooth.

Q: Can I use other types of nuts?
A: Absolutely! Pecans, hazelnuts, or almonds would all be delicious additions to this cake.

Q: Can I make this cake in a different size tin?
A: Yes, but you may need to adjust the baking time accordingly. A larger tin will result in a thinner cake that will bake faster, while a smaller tin will require a longer baking time. Keep an eye on the cake and check for doneness using a skewer.

Q: My cake is dry. What did I do wrong?
A: Overbaking is the most common cause of a dry cake. Be sure to check for doneness regularly and avoid overbaking. Also, ensure you are using the correct amount of ingredients and that your oven temperature is accurate.

Q: Can I add icing to this cake?
A: Yes, this cake would be delicious with a simple glaze or cream cheese frosting. A dusting of powdered sugar is also a lovely option.

Final Thoughts

I hope you enjoy this Eggless Date, Apple & Walnut Cake as much as my family does! It’s a deliciously simple and satisfying treat that’s perfect for any occasion. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. And please, let me know what you think – I’d love to hear your feedback and any creative twists you come up with. Perhaps, enjoy a slice with a warm cup of tea, or even a scoop of vanilla ice cream for an extra touch of indulgence. Happy baking!