
BANANA DATE CAKE WITH WALNUTS & HONEY
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Ingredients:
- 3 tbsp Orange Blossom Honey
- 175g softened butter
- plus extra for the tin
- 200g self-raising flour
- 1 tsp cinnamon
- 100g light muscovado sugar
- 2 large eggs beaten
- 2 overripe bananas (about 350g with skins on)
- 100g stoned dates
- 50g chopped walnuts for the glaze
- 2 tbsp Orange Blossom Honey
- 25g butter
- 50g walnut halves
Method:
- 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 hand-held electric mixer until light and fluffy.
- 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.
- 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.