SPLENDA® Low Calorie Sweetener | Recipes

Date and Walnut Cake

Dates and walnuts are a classic combination and create a lovely moist and richly flavoured cake that keeps well and is also freezable.


Ingredients:

350g (12oz)		stoned, chopped dates
1½ tsp		bicarbonate of soda
60g (2oz)		reduced fat margarine
8 tbsp		SPLENDA® Granulated
2		eggs, beaten
1 tsp		vanilla extract
275g (9½oz)		wholemeal self-raising flour
110g (4oz)		chopped walnuts

Method:
1	Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a 22cm (8½in) square cake tin with non-stick baking parchment.
2	Place the dates in a large bowl, cover with 300ml (½pt) boiling water and sprinkle over the bicarbonate of soda.
3	Place the margarine, SPLENDA® Granulated, eggs and vanilla extract in a food processor and blend to combine. Add the flour and the liquid from the dates and blend again.
4	Add the drained dates and nuts and blend briefly until the dates and nuts are just chopped. Spoon into the tin and bake for 40-50 minutes, until golden and a skewer inserted comes out clean.
5	Remove from the oven, place on a cooling rack and remove the lining paper. Leave to cool before cutting into squares.

Tip

This cake will keep well for 3-4 days in an airtight container and is also freezable.

Nutrition Information
(typical values)

Per serving: (1/12 of cake): Energy 905kJ / 216kcal, Carbohydrate 27g, Fat 9g.

Per 100g: Energy 1137kJ / 271kcal, Carbohydrate 34g, Fat 12g.

Category:

Healthy


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