- Butter and flour for preparing pan
- 1 pound (500 g) dates, pitted
- 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 cup (250 ml) boiling-hot water
- 2 cups (300 g) all-purpose flour
- ¼ teaspoon sea salt
- 1/3 cup (75 g) light brown or raw sugar
- 1 cup (150 g) chopped walnuts, divided
- 1 large egg, beaten
- 3 tablespoons (45 g) unsalted butter, melted
- Preheat oven to 300°F (150°C).
- Lightly butter and dust with flour all sides of a 9 x 5 x 3-inch (23 x 13 x 6-cm) loaf pan.
- Chop dates with 2 tablespoons flour to make them easier to chop.
- In a medium mixing bowl, mix flour, salt, sugar, and ½ cup (75 g) walnuts.
- Mix in egg and butter with dates. Stir into flour mixture until batter is soft and sticky.
- Pour batter into loaf pan. Sprinkle remaining nuts on top.
- Bake, uncovered, 2 hours or until brown and a knife inserted comes out clean.
- Let cool in pan.
- Take cake out of pan and store in a tightly fitted container or wrap with plastic wrap. This loaf gets better the next day.
- Slice thinly and enjoy with a cup of tea.