Date and walnut cake recipe
 This delicious date and walnut cake is even better the day after making – if you can wait that long! This is a really easy cake to make as you don't need a mixer to cream the butter, just melt it in boiling water that also helps to soften the dates. A spoon of instant coffee granules gives it an extra kick. Equipment and Preparation: You will need 1 x 900g/2lb loaf tin. 100g/3½oz unsalted butter, diced and softened, plus extra for greasing250g/9oz soft dates, pitted and roughly chopped150ml/5fl oz boiling water1 tsp instant coffee granules75g/2½oz caster sugar55g/2oz dark muscovado sugar2 medium free-range eggs, lightly beaten225g/8oz self-raising flour1 tsp baking powderpinch of salt100g/3½oz walnuts, roughly chopped1 tbsp demerara sugar 100g/3½oz unsalted butter, diced and softened, plus extra for greasing 250g/9oz soft dates, pitted and roughly chopped 150ml/5fl oz boiling water 1 tsp instant coffee granules 75g/2½oz caster sugar 55g/2oz dark muscovado sugar 2 medium free-range eggs, lightly beaten 225g/8oz self-raising flour 1 tsp baking powder pinch of salt 100g/3½oz walnuts, roughly chopped 1 tbsp demerara sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper.Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper.Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper. Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled. Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled.