I’ve spent a lot of time recently sorting through my cookbook collection; it had got out of hand and so disorganised following our house move (over 18 months ago now – eek! No excuse anymore!) that I couldn’t find anything. Now it’s all nicely arranged by type, so I had no trouble locating an old cookbook I have dedicated entirely to honey.
This simple cake stood out as the one to make; I’ve boosted the quantities a bit but the ratios remain the same. With the weather predicted to be warm, I didn’t want anything too fiddly or involving buttercreams – and this cake couldn’t be easier or quicker to make.
Don’t be fooled by this cake’s plain Jane looks; it packs a glorious punch with comforting flavours and a soft texture punctuated by walnuts and chewy dates. It’s a more old fashioned sort of crumbly sponge and the walnuts stop it getting too sweet, which you might think it would be given the inclusion of sugar, honey and dates. It really is worth making. Keeps well too…which might not be an issue!
185g unsalted butter, at room temperature
115g castor sugar
75g runny honey
115g dates, chopped
115g walnuts, chopped
300g self raising flour