Description
A moist and flavorful Date & Walnut Traybake Cake infused with black tea and warm cinnamon, topped with a smooth cream cheese icing and crunchy walnuts. Perfect for afternoon tea or as a delicious dessert treat.
Ingredients
Cake
- 200 g Pitted dates
- 200 ml Black tea (boiling hot)
- 100 g Butter (softened)
- 150 g Soft light brown sugar
- 1 Egg
- 1 Teaspoon Vanilla extract
- 215 g Self-raising flour
- ½ Teaspoon Baking soda
- ½ Teaspoon Cinnamon
- 80 g Walnuts (plus a few more for sprinkling on top)
Cream Cheese Icing
- 120 g Butter (softened)
- ½ Teaspoon Vanilla extract
- 120 g Icing sugar
- 240 g Cream cheese
Instructions
- Preheat: Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8×10-inch baking tin with parchment paper to prevent sticking.
- Soak: Chop the dates into small chunks, then place them in a bowl with the boiling black tea. Allow them to soak for about 10 minutes to soften and infuse flavor.
- Cream: In a large mixing bowl, cream together the softened butter and soft light brown sugar until light and fluffy. Stir in the egg and vanilla extract, then mix in the soaked date and tea mixture.
- Mix Batter: Add the self-raising flour, baking soda, and cinnamon to the wet ingredients. Mix well until you achieve a smooth and even cake batter.
- Bake: Stir in the chopped walnuts, then pour the batter into the prepared baking tin. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the tin for approximately 10 minutes, then carefully invert it onto a wire rack and leave to cool completely before icing.
- Prepare Icing: In a bowl, mix together the softened butter, vanilla extract, and icing sugar until smooth. Gradually add the cream cheese a little at a time, stirring continuously to create a creamy icing.
- Spread Icing: Spread the cream cheese icing evenly over the cooled cake. Decorate by sprinkling additional walnuts on top for a crunchy finish.
- Cut and Serve: Allow the icing to set and harden slightly before cutting the cake into slices. Serve and enjoy your delicious Date & Walnut Traybake Cake.
Notes
- You can substitute self-raising flour with all-purpose flour plus 2 teaspoons of baking powder if needed.
- Ensure the cake is completely cool before icing to prevent melting the cream cheese topping.
- For a nut-free version, omit walnuts or replace with seeds like pumpkin or sunflower.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve at room temperature for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
