Date and Hazelnut Cake with Lemon Icing

    1 hour 35 min

    A fantastic hazelnut cake, studded with sweet dates and topped with a light lemon icing. This is a nice afternoon tea treat, and even as an alternative for a lighter Christmas cake.


    Cheshire, England, UK
    12 people made this

    Serves: 10 

    • 200g (7 oz) stoned dried dates, chopped
    • 30g (1 oz) butter
    • 1 tsp bicarbonate of soda
    • 240ml (8 fl oz) boiling water
    • 140g (5 oz) light brown soft sugar
    • 2 eggs
    • 280g (10 oz) plain flour
    • 2 tsp baking powder
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1 pinch of salt
    • 115g (4 oz) hazelnuts, chopped
    • Icing
    • 55g (2 oz) butter, melted
    • 1 tablespoon lemon juice
    • 1 dash vanilla extract
    • 200g icing sugar

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Combine the dates, butter, bicarb and boiling water. Stir until the butter has melted. Set aside to cool.
    2. Preheat the oven to 180 C / Gas 4. Grease an 18cm (7 in) round deep cake tin and line the bottom with baking parchment.
    3. Beat together the light brown soft sugar and eggs in a large bowl. Add the cooled date mixture, then sift in the flour, baking powder, cinnamon, nutmeg and salt. Add the hazelnuts and stir together until thoroughly mixed.
    4. Pour the mixture into the prepared tin and level the top. Bake for 1 to 1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
    5. Turn out onto a wire rack and leave to cool before icing.
    6. For the icing: Combine the butter, lemon juice, vanilla, and icing sugar and beat until light and fluffy. Add more icing sugar or lemon juice to adjust the consistency as needed. Spread over cooled cake.


    The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.

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