Preheat oven to 180c / Gas 4
30 x 23 cm cake tin (12 x 9 inch) greased and lined
250 g stoned and chopped dates
40 g butter
300 ml boiling water
3 large eggs (2 if using non gluten-free s r flour)
350 g gluten-free self-raising flour
150 g dark muscovado sugar
150 g chopped walnuts
125 g ground almonds
Soak the dates in the boiling water – allow to cool
Mix all other ingredients together and add the soaked dates (I don’t drain the liquid off)
Bake in the centre of the oven for 50 mins – 60 minutes or until cake is firm to touch
Turn out and cool.
I don’t add icing to my cakes but a lemon icing would taste good with this cake – topped with walnuts.