Date & Walnut Tea Cakes

Name: Date & Walnut Tea Cakes
Total time: 65 min
Yield: 4 servings
Ingredients: 100 g Pitted dates; 90 ml Water; 90 g All-purpose flour; 35 g Walnut halves; 25 g Brown sugar; 35 ml Neutral cooking oil; 1 whole Egg; 1 tsp Baking powder; 0.25 tsp Ground cardamom; 0.13 tsp Salt

Four small, tender cakes with dates, walnuts and warm cardamom, ready for a pot of tea.

65 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pitted dates100 g
Water90 ml
All-purpose flour90 g
Walnut halves35 g
Brown sugar25 g
Neutral cooking oil35 ml
Egg1 whole
Baking powder1 tsp
Ground cardamom0.25 tsp
Salt0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat, egg and walnuts.

Method

Soften the dates

Heat the oven to 180°C (350°F). Line four large muffin cups or four 150 ml ovenproof ramekins with baking paper. Chop the dates, checking for stray pits, and put in a bowl with 90 ml freshly boiled water. Leave for 10 minutes, then mash with a fork and cool for 5 minutes.

Make the batter

Chop the walnuts, reserving 1 tbsp for the tops. Whisk the egg, sugar and oil into the cooled date mixture. In a second bowl mix flour, baking powder, cardamom and salt. Fold the dry ingredients into the wet mixture just until no dry flour remains, then fold in the remaining walnuts.

Bake the cakes

Divide the batter evenly between the four prepared cups, leaving room to rise. Scatter the reserved walnuts over the tops. Bake for 22–28 minutes until risen and a skewer inserted into the centre comes out without wet batter. If the tops darken early, loosely cover with foil.

Cool before serving

Rest in the tin for 5 minutes, then lift onto a rack and cool for at least 10 minutes. Serve one cake per person. Store completely cooled cakes in an airtight container for up to 2 days or freeze.

Use standard large muffin cups or ramekins, not small fairy-cake cases.

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