Date & Walnut Traybake Cake
A soft, fluffy walnut and date sheet cake topped with cream cheese icing.
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Servings: 12 slices
Calories: 434kcal
Ingredients
Traybake cake
- 200 g Pitted dates
- 200 ml Black tea (boiling hot)
- 100 g Butter (softened)
- 150 g Soft light brown sugar
- 1 Egg
- 1 Teaspoon Vanilla extract
- 215 g Self-raising flour
- ½ Teaspoon Baking soda
- ½ Teaspoon Cinnamon
- 80 g Walnuts (plus a few more for sprinkling on top)
Cream cheese icing
- 120 g Butter (softened)
- ½ Teaspoon Vanilla extract
- 120 g Icing sugar
- 240 g Cream cheese
Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8x10-inch baking tin.
- Chop the dates up into small chunks then place them in a bowl with the boiling tea to soak for about 10 minutes.
- In a large bowl, cream together the butter and brown sugar. Stir in the egg and vanilla extract, then the date/tea mixture.
- Add the flour, baking soda and cinnamon and mix well to create a smooth cake batter.
- Stir in the chopped walnuts then transfer the batter to your lined tin. Bake for 20-25 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.
Cream cheese icing
- Mix the butter, vanilla extract and icing sugar together until smooth. Then stir in the cream cheese, a little bit at a time.
- Spread the icing on top of the cake then sprinkle over some walnuts for decoration.
- Once the icing has hardened, cut into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1slice | Calories: 434kcal | Carbohydrates: 46g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 122mg | Potassium: 144mg | Fiber: 2g | Sugar: 31g