The Great British Bake Off is bake on our screens in the UK and Mary Berry has inspired me to return to her ‘Mary Berry’s Baking Bible‘ cook book. The recipes are pretty straight forward and I’ve had some very successful bakes from it. Anyone who knows me knows that Mary Berry is my idol! 🙂
This recipe for a Date and Walnut tray bake looked interesting, and I happened to have a bag of dates and half a packet of walnuts lying around! It’s like it was meant to be…
Here’s the recipe:
- 250g stoned and chopped dates
- 40g softened butter
- 350ml boiling water
- 2 eggs
- 200g dark muscovado sugar
- 150g ground almonds
- 150g chopped walnuts
- 350g self raising flour
- 1 1/2 tsp ground cinnamon (although in my rush I forgot to add it in!)
For the icing:
- 225g icing sugar
- Grated rind and juice of one lemon
- Walnut pieces, to decorate
- Pre-heat oven to 180°c or 160°c fan assisted, and grease and line a baking tray
- Place the chopped dates and butter in a small bowl and pour the boiling water over the top and stir well. Set aside and leave to cool.
- Whisk the eggs and sugar together in a separate bowl, stir in the date mixture and add the remaining cake ingredients. Stir until just combined and then pour into the lined pan.
- Bake in the oven for about 30 minutes. Let it cool in the tin for 10 minutes before removing from the tin, peeling off the baking paper and placing on a wire rack to cool completely.
- While it cools, make the icing by mixing the sugar with the lemon zest and juice to create a smooth spreading consistency.
- Decorate with walnut pieces and cut into squares.
The recipe suggests using a 30x23cm baking tray, I used a square one so had left over batter. Luckily there was just enough to make 4 cupcakes! 😀
I really liked the texture and taste of this cake, however I wasn’t entirely convinced that the lemon icing was the best flavour to go with it. I’m not a big fan of icing as it can be overly sweet… this one tasted like lemon sherbet! If I made it again, I’d probably try another icing, maybe using pomegranate or cardamom? Yum! 🙂