WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE

Wicklewood's Spicy Gluten Free Walnut and Date Cake image

Provided by WicklewoodWench

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 21

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4 ounces gluten free self-raising flour
4 ounces dates, pitted
4 tablespoons water
2 ounces butter
2 ounces light brown sugar
2 tablespoons golden syrup
2 1/2 tablespoons milk
1 1/2 ounces chopped walnuts
1 egg
1 tablespoon walnut oil
1 tablespoon treacle
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon baking powder
zest and juice of half a lemon
2 ounces muscovado sugar
1 1/2 tablespoons rice flour
1 ounce butter
1 ounce chopped walnuts
1/2 teaspoon cinnamon

Steps:

Preheat oven to 180.
Grease and lightly flour a 1lb loaf tin.
Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
Sift in the flour, baking powder and spices and mix well.
In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
Remove from heat and puree with a blender until smooth.
Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
Spread the date puree over the cake mix, almost to the edges of the tin.
Cover with the remaining cake mix.
Bake for 25 mins, don't remove from tin.
Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.