This Olive Oil Date and Walnut Cake is my second dessert that I made this month. Come on! Don’t judge me. I just felt like baking a lot this month. This is my first born’s birthday month and the weather is getting cooler and I just feel like baking desserts and entertain. I made Truffles White Chocolate Saffron-Turmeric Truffles just two weeks ago and it was a big hit as well.
I have never seen my parents eating pastries. No cakes or cookies or ice cream for them. No wonder, they still look so young, healthy and energized. I’m the sugar junkie in my family. Couple of years ago, when they were here – visiting me, I had made this Olive Oil Date and Walnut Cake for the first time. I had made the cake and had left it on the countertop. I was not sure if my parents would take a liking to it. But guess what, I saw them snacking on it and they liked it so much that.., I kept on making this Olive Oil Date and Walnut Cake almost every week that they were here. Yes, they liked it that much.
My dad still talks about it everything the topic of baking comes up. And I can’t tell you, how special I feel, every time, my parents appreciate my cooking.
This Olive Oil Date and Walnut Cake is EGGLESS, very low in fat and it has a lovely light, moist texture. If you are not a fan of alcoholic heavy fruit cakes, this will make a pleasant alternative to a conventional fruit cake. It’s delightfully easy to make, and keeps well too. Also, if you wish, you can just use any other oil (even coconut oil) and whole wheat flour to make it even more nutritious. Since I love to bake with Olive Oil, I went for it. Another Olive Oil Cake that was a big hit was my Orange Olive Oil Cake. Check it out if you want to make a Citrusy Cake.
Fall is officially going to kick off in few days. But honestly, here in California.., there is no such thing as fall color unless you visit specific places within the state to see leaves turning crimson. Like – Lake Tahoe, Mount Shasta or Napa County..to name a few. I named those three places because I have been there.
I am not at all a big fan of hot weather. I eagerly count down until September when fall starts and the hot weather begins to cool down a bit. The evenings become longer and the air outside becomes crisp. Time for pumpkin patches, hayrides, corn mazes and all the holiday time is just around the corner.
I will be going to the Apple Hill with my 4-year-old next month as part of a field trip. I was the first one to volunteer to go and I really can’t wait. So, yes, you might expect some fresh apple desserts in the month of October.
1 Cup = 128 grams
- 40 Dates. I used Medjool dates, but any other kind can be used. No restrictions.
- 1 and 1/2 Cups Milk
- 1 and 1/4 Cup Brown Sugar (you can use regular white sugar too)
- 2 cups All-purpose Flour
- 1 cup Olive Oil
- 2 TSP Baking Soda
- 1 TSP Vanilla Essence
- 1/2 cup chopped walnuts
- Preheat Oven to 350 degrees F.
- Soak the dates in warm milk for few hours.
- Remove the seeds (If you are using dates with seeds)
- Add sugar and grind them to a smooth paste along with the milk in which it is soaked in.
- Add oil, vanilla essence and mix well
- Add the flour and baking soda gradually and mix
- Pour the batter in a 9 by 5-inch loaf pan (that’s the size I used) and bake for 35/40 minutes)
Enjoy the cake with a dollop of vanilla Ice cream or just as a Tea or Coffee cake. you won’t be disappointed.
PIN for Later: