Salted Walnut Cake with Local Medjool Date Infused Honey
Perfect for the weekend or a quick activity when working from home, book a date (see what we did there!) with cake to make the perfect dessert to accompany our new limited production Medjool Date Infusion.
Take a few moments to digest our scrumptious recipe and be free to add your own twist to the process. When you are done, share your creation with us on Instagram (@localhoneymanuk) and we will repost to our community! Good luck.
Ingredients for the cake
- Whole milk 300ml
- Blocked stoned dates 250g, roughly chopped (or you can use whole pitted dates)
- Bicarbonate of soda 2 tsp
- Unsalted butter 150g, plus extra for the tin
- Light muscovado sugar 150g
- Treacle 25g
- Medjool Date Infused honey 100g
- Vanilla extract 1 tsp
- Eggs 2 large
- Plain flour 300g
- Mixed spice ½ tsp
Ingredients for the sauce
- Granulated sugar 200g
- Date infused honey 125g
- Whipping cream 250ml
- Unsalted butter 50g, cubed
Creating your magic
- STEP 1
- Heat the milk in a pan until just steaming.
- Take off the heat and stir in the chopped dates and bicarb, then stand for 20 minutes to soften the dates.
- STEP 2
- In another pan, gently heat the butter, sugar, treacle, honey and vanilla extract, stirring, until the butter has melted and the mixture is smooth.
- Cool for 5 minutes.
- STEP 3
- Heat the oven to 160C/fan 140C/gas 3 and butter a deep 22-23cm cake tin and line the base with baking paper.
- Whizz the milky dates and melted butter mixture in a food processor until the mixture is smooth. Pulse in the eggs, followed by the flour with the mixed spice and a pinch of salt.
- When the batter is smooth, scrape into the prepared tin and bake for 1 hour until the cake is firm to touch and a skewer poked into the centre comes out with only sticky crumbs.
- Cool in the tin for 15 minutes, then lift out and onto a serving plate.
- STEP 4
- To make the sauce, melt the sugar and honey in a pan over a medium heat, stirring occasionally, until the sugar has dissolved.
- Bring to the boil, swirling every 30 seconds or so until the syrup becomes caramel coloured.
- Take straight off the heat and carefully whisk in the cream, followed by the butter. S
- immer back on the heat for 1-2 minutes to ensure everything is combined, then add the salt and cool to room temperature.
- STEP 5
- Serve the cake just-warm or at room temperature.
- Lift onto a serving plate with enough space for the sauce to flood.
- Poke a few holes over the top to help absorption, then slowly pour the salted honey sauce over the whole cake to cover.
- Serve in wedges, with the rest of the sauce and full-fat greek yogurt on the side, if you like.