To add a little crunch I topped with chopped caramelized hazelnuts dusted in cocoa
225ml boiling water
1 tsp bicarb soda
225g SR Flour
55g chopped walnuts
170g brown sugar
1 beat on egg
Add dates and butter to boiling water and leave for 10 minutes.
Add all other ingredients. Pour into lined baking 2lb tin and bake for 70 minutes on 150 c fan oven.
Topping is only an addition I added the cake is delicious with or without.
A dozen or so hazelnuts
Toast the hazelnuts in a small frying pan and then add tbsp sugar leave to slowly melt and coat the nuts. Sprinkle the cocoa over to cover the nuts. Leave to set on grease proof paper. Soak any spoons in hot water to clean.
Brush the cake with honey and sprinkle chopped nuts over the top.
Added by: Julia hawthorn
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The Shipton Millers