200g stoned dates, chopped

1 tsp bicarbonate of soda

100g butter, cut into pieces

280g self raising flour, sifted

50g walnuts, plus extra to decorate

100g dark muscavado sugar

2 eggs

2 cooking apples



  1. Mix the dates and bicarbonate of soda in a large bowl with a pinch of salt. Pour in 300ml of hot water and stir well and leave until cold. Preheat the oven to 180 degrees celcius. Butter an ANTA baking dish and line the base and sides.
  2. Rub the butter pieces into the flour until the mixture resembles coarse breadcrumbs. Core and chop 1 apple. Stir in the walnuts, apple and muscavado sugar until evenly combined.
  3. Tip the flour mixture and the eggs into the cooled dates. Beat well to mix, then pour into the prepared ANTA baking dish. Core and slice 1 apple and place on top of your mixture. Bake in the oven for 1-1 1/4 hours or until a skewer comes out clean. Cool in the dish for 5 minutes, then turn it out on to a wire rack. Double-wrap the cooled cake, and store in an airtight tin for 1-2 days before eating. 

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