Salted Walnut Cake with Local Medjool Date Infused Honey

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
  • Walnuts

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.

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