Sourdough Dates Walnut Cake Loaf
A moist, tender sourdough dates walnut cake loaf made with naturally sweet dates, crunchy walnuts, and sourdough discard for a subtle depth of flavor. Perfect for breakfast, afternoon tea, or a comforting dessert slice.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups or kitchen scale
- Wire cooling rack
- Parchment paper
Ingredients
- 150 g dates chopped
- 240 g hot water
- 1 teaspoon baking soda
- 90 g unsalted butter melted
- 90 g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 g sourdough discard ½ cup
- 200 g all-purpose flour
- 10 g baking powder
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 120 g walnuts chopped
Instructions
- Preheat oven to 175°C (350°F). Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
- Place the chopped dates in a bowl. Pour hot water over them and stir in baking soda. Let sit for 10 minutes to soften.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sourdough discard until fully combined.
- Add the softened date mixture (including liquid) to the batter and mix gently.
- In a separate bowl, whisk together the flour, spices, baking powder and chopped walnuts.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutritional Information (Approximate per slice, based on 10 slices)
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 14g
- Fiber: 3g
- Sugar: 18g
