Date Walnut Cake Topped With Tahini

Photo credit and recipe adapted from Salwa Smaily


This date and walnut cake is a real teatime treat - moist sponge dotted with dates and walnuts, topped with a creamy frosting.


Prep Time10 mins

Cook Time50 mins

Total Time 1 hr


  • 250 g pitted dates (diveded 180 g and 70 g)

  • 1/4 cup olive oil
  • 1/2 cup Greek Yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 3/4 cup whole grain flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup milk
  • 100 g chopped walnuts divided 50 g and 50 g

For the glaze:

  • 3 tbs tahini
  • 2 tbs Date Syrup


  1. So first soak 180 g dates in hot water for 5 mins and drain well.
  2. In a food processor blend the dates with milk until you have a paste.
  3. Put this paste in a large bowl
  4. Add yogurt, olive oil, eggs and vanilla extract. Mix well until combined
  5. Add flour, salt, baking powder, baking soda, cinnamond and mix.
  6. Fold in 50 g chopped walnuts and 70 g chopped dates
  7. Pour the mixture in a baking form 20 cm~ brushed with tahini or a little bit of oil or butter.
  8. Bake in a preheated oven at 180°C for about 30 min.
  9. Wait to cool. Then add the tahini molasses glaze on the top and sprinkle 50 g chopped walnuts.

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