Recipe Ingredient
- 175g margarine
- 125g soft brown sugar
- 1 tbsp honey
- 1/2 tsp emulsifier
- 1 tsp vanilla essence
- 100ml milk
- 2 tbsp plain yoghurt
- 100g self-raising flour
- Sifted twice
- 80g plain flour
- 1/2 tsp bicarbonate of soda
- 1½ tbsp cocoa powder
- 75g dates, remove stones and coarsely chopped
- 50g walnuts, coarsely chopped
- 1½ tbsp self-raising flour
Instructions
- Grease sides and line the base of 19cm round cake pan with non-stick parchment paper. Preheat oven at 170°C.
- Combine dates, walnuts and self-raising flour in a plastic bag and shake well until fruits and nuts are well-coated with flour.
- Cream margarine, sugar, honey and emulsifier until light and creamy. Gradually drizzle in milk and beat until well-combined. Should the mixture curdle, add 1-2 tbsp sifted dry ingredients and continue to beat. Add yoghurt and essence to mix.
- Fold in sifted dry ingredients in batches and mix in date and walnut mixture.
- Turn mixture into prepared cake pan and bake for 40-45 minutes or until skewer inserted into the centre of the cake comes out clean.
- Cool cake in the pan for 10-15 minutes before turning out onto a wire rack to cool completely. (This makes a moist vegetarian cake and as it´s eggless, it crumbles slightly when cut into slices).
