• 1 + ½ cup water
  • 2 teaspoons coffee powder
  • 1 cup dates, pitted and roughly chopped
  • ½ cup butter
  • ¾ cup lightly packed brown sugar
  • 4 eggs
  • 2 + ¼ cup maida (all-purpose flour)
  • 1 tsp cinnamon powder
  • 2 teaspoons baking powder
  • ½ cup walnuts, coarsely chopped
  1. Pre-heat the oven to 180*C. Using a pastry brush, generously butter an 8” bundt or regular cake pan.
  2. Bring the water to a simmer. Add the coffee powder. Bring it to a boil and set it off heat.
  3. Put the dates into the hot water. Set aside.
  4. In a large bowl, beat the butter with sugar until the mixture is fluffy.
  5. Add the eggs and beat well.
  6. Fold in the flour, cinnamon powder and baking powder.
  7. Add in the date & water mixture.
  8. Add chopped walnuts to the batter.
  9. Transfer the batter into the prepared cake pan. Bake at 180*C for 4-50 minutes or until a skewer inserted into the center comes out clean
  10. Once the cake has cooled completely, top it with butter cream frosting, fresh figs and walnuts
Recipe by Bake with Shivesh at