Date and walnut cake

Ingredients

Serves 8

225g (8oz) self raising flour
2 tsp baking powder pinch of salt
150g (5oz) low fat spread
8 tbsp Hermesetas Granulated
100g (4oz) chopped dates
1 large egg, beaten
150ml (¼pt) milk
50g (2oz) chopped walnuts
15ml (1 tbsp) coffee essence

Preparation

Grease and line the base and sides of a 1kg (2lb) loaf tin. Pre-heat the oven to 180˚C/Gas Mark 4.

Sift the flour, baking powder and salt into a bowl, add the spread and with a fork lightly and quickly mix it evenly through the flour. Stir in 7 tbsp of the Hermesetas Granulated, all the dates and all but 1 tbsp of the chopped walnuts.

Mix the beaten egg with the milk, then stir it in to the ingredients to form a soft consistency. Turn the mixture into the tin, spread it level and then hollow out the centre slightly.

Bake the loaf for 1 hour 15 minutes. Mix the remaining Hermesetas Granulated with the remaining walnuts and the coffee essence. Remove the loaf from the oven 15 minutes before the end of the cooking and spread the walnut and coffee mixture down the centre. Return the loaf to the oven to finish cooking. A skewer inserted into the cake will come out clean when the loaf is ready.

Cool, then serve sliced.

	kJ	kcal	Carbohydrates	Fat
	1'047	250	32.0 g	12.0 g