Makes: 1 cake

Free from soya and dairy

Suitable for vegetarians

Cooking time: 55-60 minutes

Equipment: 20cm/8″ round deep, loose bottom cake tin, parchment lined

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

What You’ll Need:

• 200g stoned dates
• 150ml water
• ½ tsp FREEE by Doves Farm Bicarbonate of Soda
• 3 eggs
• 100g brown sugar
• 100g sunflower oil
• 200g Doves Farm Organic Self Raising Wholemeal Flour
• 50g chopped walnuts
• Icing sugar

What To Do:

• Line a 20cm/8” round deep, loose bottom cake tin with parchment paper and pre-heat the oven.
• Put the dates and water into a saucepan and bring slowly to the boil.
• Remove from the heat, stir in the bicarbonate of soda and leave to cool.
• Break the eggs into a mixing bowl, add the sugar and beat together until light and airy.
• Mix in the oil followed by the self-raising flour.
• Stir in the date mixture and walnuts.
• Tip the mixture into your prepared cake tin and smooth the top.
• Bake for 55-60 minutes.
• Allow to cool in the tin for 20 minutes before turning out onto a wire rack.
• Sieve a little icing sugar over the cold cake before serving.

Doves Farm also offers organic biscuits and hampers as part of its organic range. www.dovesfarm.co.uk