The first time I made this traybake, it was born from necessity rather than inspiration. My mother-in-law was arriving for an unexpected visit, and my pantry held nothing but a half-empty bag of dates that had been languishing in the cupboard and a handful of walnuts left over from Christmas baking. Standing in my kitchen at four in the afternoon, with the autumn light filtering through rain-streaked windows, I found myself reaching for these humble ingredients with something approaching desperation.
What emerged from that afternoon of improvisation was pure magic. The dates, once tough and forgotten, melted into pockets of caramel sweetness throughout the tender crumb. The walnuts added their earthy richness, creating little treasure troves of flavor in every bite. As the cake baked, my kitchen filled with the warm aroma of brown butter and toasted nuts, and I knew I had stumbled upon something special. When my mother-in-law took her first bite, she closed her eyes and smiled, declaring it reminded her of the treacle tart her grandmother used to make. That afternoon taught me that the most memorable dishes often come not from elaborate planning, but from trusting simple, quality ingredients to tell their own story.
This date and walnut traybake represents everything I love about baking: it’s unfussy, deeply satisfying, and transforms everyday pantry staples into something extraordinary. The beauty lies in its simplicity—no complex techniques or specialty equipment required, just the gentle alchemy of flour, butter, and time. The dates provide natural sweetness and incredible moisture, while the walnuts contribute both texture and a sophisticated nuttiness that elevates this from simple cake to something truly memorable. It’s the kind of recipe that becomes a trusted friend, ready to rescue any afternoon when you need something homemade and heartwarming.
Table of Contents
Ingredients
For the cake:
- 200g Medjool dates, pitted and roughly chopped
- 250ml boiling water
- 1 teaspoon bicarbonate of soda
- 175g unsalted butter, softened
- 150g light brown sugar
- 3 large eggs, room temperature
- 225g plain flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 150g walnut halves, roughly chopped
- 1 teaspoon vanilla extract
For the toffee glaze:
- 100g unsalted butter
- 100g light brown sugar
- 3 tablespoons double cream
- Pinch of sea salt
Method
Begin by preheating your oven to 180°C and lining a 23cm x 30cm traybake tin with baking paper, leaving some overhang for easy removal. This first step sets the foundation for success—take time to do it properly, ensuring the paper sits snugly in all corners.
Place your chopped dates in a heatproof bowl and pour over the boiling water, then stir in the bicarbonate of soda. Watch as the mixture fizzes and bubbles—this chemical reaction isn’t just theater, it’s working to break down the tough date skins and create the moist, caramel-like base that makes this cake so special. Set this mixture aside to cool for fifteen minutes while you prepare the rest of the batter. The dates will soften and release their natural sugars, creating a sweet, sticky foundation that will keep your cake incredibly moist for days.
In a large mixing bowl, cream together the softened butter and brown sugar until pale and fluffy. This process usually takes about four minutes with an electric mixer, and you’ll know it’s ready when the mixture has increased in volume and taken on an almost mousse-like texture. The sound changes too—from a thick, heavy beating to something lighter and airier. Add the eggs one at a time, beating well after each addition. Don’t worry if the mixture looks slightly curdled at this stage; the flour will bring it all together beautifully.
Sift together the flour, baking powder, and salt in a separate bowl. This step might seem fussy, but it’s worth the effort—sifting ensures even distribution of the raising agents and eliminates any lumps that might create dense pockets in your finished cake. Add half the flour mixture to your butter and egg base, mixing gently until just combined. Pour in the cooled date mixture along with the vanilla extract, stirring until everything is well incorporated. The batter will transform before your eyes, taking on a lovely toffee color and releasing the most incredible aroma of caramel and spice.
Fold in the remaining flour mixture along with three-quarters of the chopped walnuts, reserving the rest for the top. The key here is a light touch—overmixing will develop the gluten and create a tough cake. Instead, use a large metal spoon or spatula to fold everything together with confident, gentle strokes until you can no longer see streaks of flour.
Pour the batter into your prepared tin, using the back of a spoon to spread it evenly into all corners. The mixture will be quite thick and luxurious, almost like a rich toffee pudding. Scatter the reserved walnuts over the surface, pressing them gently into the batter so they don’t fall off during baking but remain visible and add textural interest to the finished cake.
Slide the tin into your preheated oven and bake for 35-40 minutes, until the surface is golden brown and springs back lightly when pressed in the center. A skewer inserted into the middle should come out with just a few moist crumbs clinging to it—this cake is meant to be moist and fudgy rather than completely clean. The edges will pull slightly away from the sides of the tin, and your kitchen will be filled with the most incredible aroma of toasted nuts and caramelized dates.
While the cake cools in its tin, prepare the toffee glaze. Place the butter, brown sugar, cream, and salt in a small saucepan over medium heat. Stir constantly as the mixture comes together, watching as it transforms from separate ingredients into a glossy, golden sauce. Let it bubble gently for about two minutes—you’ll hear the characteristic bubbling sound of sugar caramelizing, and the mixture will thicken slightly and take on a deeper color. Remove from heat and let it cool for just a few minutes before pouring over the warm cake.
Pour the warm toffee glaze over the cake while both are still slightly warm. This timing is crucial—the gentle heat helps the glaze soak into the surface rather than simply sitting on top, creating pockets of concentrated sweetness throughout. Use the back of a spoon to spread the glaze evenly, making sure it reaches all the edges and corners.
Chef’s Notes
This traybake improves with time, becoming more moist and the flavors more integrated after a day or two. Store covered at room temperature for up to a week, though it rarely lasts that long in our house. For variations, try substituting dried figs for half the dates, or adding a teaspoon of ground cinnamon to the flour mixture for warmth. The toffee glaze can be made ahead and gently rewarmed before using—just add a splash of cream if it becomes too thick.
Serves: 12-15 generous squares
Total time: 1 hour 15 minutes (including cooling time)