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1
Preheat oven to 180.
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2
Grease and lightly flour a 1lb loaf tin.
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3
Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
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4
In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
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5
Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 1/2 oz chopped walnuts.
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6
Sift in the flour, baking powder and spices and mix well.
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7
In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
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8
Remove from heat and puree with a blender until smooth.
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9
Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
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10
Spread the date puree over the cake mix, almost to the edges of the tin.
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11
Cover with the remaining cake mix.
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12
Bake for 25 mins, don't remove from tin.
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13
Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
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14
Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.
