Walnut, Date And Olive Oil Cake – a delicious recipe with flour, walnuts, baking powder, salt, white granulated sugar, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 180 deg C.
2
Grease and line a 8-9? baking tin with parchment paper. Grease the paper as well.
3
In a bowl combine flour, walnuts, baking powder and salt and mix with a fork.
4
In a larger bowl whisk the eggs till light and fluffy, for about 3 minutes. Add in the sugar gradually, whisking continuously.
5
Pour in oil and boiled water, fold in the flour mix with a whisk till just combined. Do not overwork the batter.
6
Pour the batter into the greased tin. Place the dates in a layer on top and bake for 30-40 minutes till a toothpick inserted in the center comes out clean and the top is firm and springy to touch. Cool completely on the rack.
7
The cake is fine just by itself, but you could spread a bit of frosting on top or serve with a dollop of unsweetened softly whipped cream.
931
kcal
Calories
75
g
Fat
65
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup chopped walnuts, 2 teaspoons baking powder, 1 pinch of salt, and more.
Yes, Walnut, Date And Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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