Preheat oven to 180c / Gas 4

30 x 23 cm cake tin (12 x 9 inch) greased and lined

Ingredients:

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

Method:

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.