Date and coffee cake with walnuts and espresso glaze




Prep Time


Cook Time

This very moreish cake is always received well when friends pop over for coffee.



For the cake

  • 2½ cups chopped dates
  • 1½ cups hot coffee
  • 1½ teaspoons baking soda
  • 1¾ cup flour
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 115g butter — softened
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1½ cup walnuts — toasted then roughly chopped

For the espresso glaze

  • 2 tablespoons hot water
  • ½ teaspoon instant coffee
  • 2 cups icing sugar
  • 45g butter — melted
  • 1 teaspoon vanilla extract
  • A little hot water, if needed


For the date and coffee cake with walnuts and espresso glaze

  • Preheat the oven to 180°C (160°C fan bake). Line a 22cm-diameter round cake tin with baking paper.
  • Combine the dates, hot coffee and baking soda in a large bowl. Set aside.
  • Whisk the flour, cinnamon, nutmeg and salt in a small bowl.
  • Cream the butter, brown sugar and sugar until light and fluffy. Beat in the egg and vanilla.
  • Strain the date mixture, reserving the liquid. Mix the strained liquid into the butter mixture alternately with the flour mixture.
  • Fold in the dates and 1 cup of the walnuts, reserving the rest for garnish.
  • Transfer to the prepared tin and bake for 55–65 minutes or until a skewer inserted into the centre comes out clean. Leave to cool.
  • To make the Espresso Glaze, combine the hot water with the instant coffee in a small bowl.
  • Add the icing sugar, melted butter and vanilla and whisk to combine. If it needs to be thinner, add 1 teaspoon of hot water at a time until the desired consistency is achieved.
  • Drizzle the glaze over the cake and scatter the reserved ½ cup walnuts over the top.