Wicklewood's Spicy Gluten Free Walnut and Date Cake

READY IN: 55mins




  • Preheat oven to 180.
  • Grease and lightly flour a 1lb loaf tin.
  • 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.
  • In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
  • 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 ½ oz chopped walnuts.
  • Sift in the flour, baking powder and spices and mix well.
  • In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
  • Remove from heat and puree with a blender until smooth.
  • 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.
  • Spread the date puree over the cake mix, almost to the edges of the tin.
  • Cover with the remaining cake mix.
  • Bake for 25 mins, don’t remove from tin.
  • Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
  • Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.