Can you tell we are crazy about Walnuts?! Our second entry into the “what to bake during a Weekend” category is another blockbuster dessert.
Bananas, dates, glaze and cream… when was the last time you saw such beautiful ingredients brought together?… Until now!
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
175g softened butter plus extra for the tin
200g self-raising flour
1 tsp cinnamon
100g light muscovado sugar
2 large eggs beaten
3 tbsp date infused honey
2 overripe bananas (about 350g with skins on)
75g stoned dates
50g chopped walnuts,
Ingredients for the glaze
2 tbsp Medjool Date Infused honey 100g
25g butter
50gwalnut half for decoration
Creating your magic
STEP 1
Heat oven to 160C/140C fan/gas 3.
Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment.
Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or handheld electric mixer until light and fluffy
STEP 2
Mash the bananas and chop the dates.
Stir into the cake mix with the walnuts.
Spoon into the prepared tin and smooth the top.
Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more).
Cool in the tin for 15 mins, then turn out and cool on a wire rack.
STEP 3
To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted.
Boil briefly, about 1 min, until slightly thickened.
Remove from the heat and stir in the walnuts.
Leave to cool until thickened and opaque.
Spoon over the top of the cake and leave to set.
