You know those recipes that sneak up on you and quietly take over your heart (and your baking repertoire)? That’s exactly what Nigella Lawson’s Date and Walnut Cake did to me. I stumbled across it one rainy Saturday afternoon, flipping through her book ’How to Be a Domestic Goddess’-half-hungry, half-bored. I’d been craving something nostalgic, rich and just… wholesome. Not flashy. Not overly sweet. Just that comforting, old-soul sort of cake that tastes like something your grandma might have made but with a polished Nigella flair.
This cake isn’t your average loaf. The dates bring this deep, earthy sweetness-nothing cloying or artificial-while the walnuts lend that perfect edge of bitterness and crunch. It’s like autumn wrapped in a slice. Better still? It leans ever so slightly toward the sticky-toffee pudding family if you serve it warm. (Yes, with cream. Yes, you’ll sigh out loud.)
Nigella’s take is rustic, simple and heartfelt. The kind of thing you make not because you’re trying to impress someone but because you love them. Or you love yourself. Or both.
Nigella Date And Walnut Cake Recipe
Ingredients Needed
This cake doesn’t demand much. just a few kitchen staples and some thoughtful extras. Here’s what you’ll need and I’ll toss in a few personal notes because, let’s be honest, that’s half the fun:
- 225g (about 1 ½ cups) chopped dried dates. Get the sticky Medjool kind if you can. I once made this with some generic dry-looking dates and regretted it deeply.
- 1 tsp bicarbonate of soda (baking soda) – This is added to the dates as they soak, helping them soften and break down into almost a caramel-y paste.
- 250ml (1 cup) boiling water. This hot water kicks off the whole magic by plumping the dates.
- 100g (about ½ cup) unsalted butter – Softened. I’ve used salted in a pinch and honestly? It added a nice edge.
- 175g (¾ cup + 2 tbsp) soft light brown sugar – That warm, molasses-y sweetness is non-negotiable.
- 2 large eggs – Room temperature if you can remember.
- 200g (1 ⅔ cups) self-raising flour – I’ve also done this with plain flour and added baking powder in a moment of scarcity. Worked just fine.
- 100g (¾ cup) chopped walnuts. Toast them lightly beforehand if you want to go full Nigella Extra.
- 1 tsp vanilla extract. Don’t skip it. It adds that whisper of warmth.
Optional but divine: A drizzle of cream, a dollop of mascarpone or Greek yogurt for serving. Or butter. Or nothing. The cake holds its own.
Equipment Needed
You won’t need a kitchen full of gadgets. this cake is modest like that.
- Mixing bowls (two at most; you don’t need to go wild)
- Electric hand mixer or good old wooden spoon (and some arm strength)
- 900g (2lb) loaf tin or a similarly sized cake tin
- Baking parchment or butter and flour for greasing
- Small saucepan or kettle (for boiling water)
- Cooling rack
I once made this in a battered loaf tin from a charity shop, lined it with an old sheet of reused parchment and it still turned out like a dream. That’s the thing about this cake. it forgives you. It just wants to be baked.
Instructions To Make Nigella Lawson’s Date And Walnut Cake
This isn’t the kind of recipe that demands perfection. You can fumble a bit, forget you preheated the oven or spill flour on your dog. It’ll still love you back.
Step 1: Soak The Dates
Put the chopped dates in a bowl and sprinkle over the bicarbonate of soda. Pour the boiling water over them, stir and set aside. This is where the alchemy begins. I usually give this ten minutes or so, just enough time to measure everything else and cue up a podcast.
Step 2: Preheat And Prepare
Heat your oven to 180°C (350°F). Grease and line your loaf tin. I once used a butter wrapper and it worked perfectly. those little hacks make baking feel delightfully scrappy and real.
Step 3: Cream The Butter And Sugar
Beat the softened butter with the brown sugar until fluffy. This step feels like the most indulgent-rich, creamy, sweet. I could eat this with a spoon. You’re looking for that soft, sand-coloured cloud.
Step 4: Add Eggs
Crack in the eggs one at a time, beating well between each. If it looks curdled, don’t panic. it’ll all come together.
Step 5: Fold In The Flour
Sift in the flour and gently fold. This is the moment everything starts to smell like cake.
Step 6: Mix In The Dates (with The Liquid) And Walnuts
The date mixture might still be warm which is perfect. It loosens the batter beautifully. Stir it all together, then add the chopped walnuts. The batter will look alarmingly loose. That’s good. That’s exactly what you want.
Step 7: Bake
Pour the batter into the tin and smooth the top. Bake for 45-60 minutes, checking around 50 minutes. A skewer should come out with just a few moist crumbs.
Mine usually takes around 55 minutes and I tend to cover the top with foil for the last 10 if it’s browning too fast. The smell? Utter heaven. My entire flat smells like an old English tea room.
Step 8: Cool And Slice
Let the cake cool in the tin for 10 minutes, then transfer to a rack. Or, slice it warm, because patience has its limits.
What I Learnt
I didn’t just learn to bake a new cake. I learnt to slow down. This recipe doesn’t rush you. It feels like a ritual. It invites you into the process, not just the product.
I also learnt to trust the texture. The first time, I was nervous about how wet the batter was. It looked like something had gone wrong. But no-trust Nigella. She knows. That moistness turns into a crumb so tender and rich, you’ll be checking the fridge at midnight for leftovers.
And oddly, it reminded me of my grandmother. Not because she ever made this exact cake but because of how homemade it feels. It’s food that’s intimate and unpretentious and that’s rare these days.
FAQs
Can I Use A Different Kind Of Nut In Nigella’s Date And Walnut Cake?
Totally! I’ve swapped the walnuts for pecans before, and it gives it a slightly sweeter, nuttier twist. You could also try almonds, hazelnuts, or even pistachios. Just be mindful of the flavor balance, but honestly, any nut you love will work!
How Do I Stop My Date And Walnut Cake From Being Too Dense?
Ah, the texture. It can get dense if you’re a little heavy-handed with the mixing. I’ve found that folding the flour in gently makes a difference. Also, don’t over-bake it! A toothpick should come out with a few moist crumbs, but not be wet. That’s the sweet spot for keeping it fluffy.
Can I Make Nigella’s Date And Walnut Cake Ahead Of Time?
Oh, absolutely. In fact, I swear it gets better the day after! You can bake it a day or two ahead and just store it in an airtight container. If you’re feeling extra, a light dusting of powdered sugar or a dollop of whipped cream when serving brings it up a notch.
