DATE AND WALNUT CAKE

Preparation:

1. Soak the Medjool dates in warm water for 30 minutes and drained.
2. Preheat your oven to 356 F (180 C). Grease and flour a cake tray or bread mold.
3. In a blender or food processor, blend the soaked dates until a smooth paste is formed.
4. In a large mixing bowl, take the blended dates paste.
5. Add olive oil and plain yogurt to the bowl. Mix well until the mixture is well combined.
6. Place a sieve over the bowl and add all-purpose flour, baking powder, and baking soda. Sift the dry ingredients into the bowl.
7. Mix the ingredients well until the mixture is combined and no lumps remain.
8. Add the chopped walnuts and dates to the bowl. Mix gently using the cut-and-fold method to combine the ingredients evenly.
9. Transfer the batter to the prepared cake tray or bread mold. Tap the tray twice on the counter to remove any air bubbles.
10. Sprinkle some additional chopped raw walnuts on top to make it look more attractive.
11. Place the cake tray into the preheated oven. Bake the cake at 356 F (180 C) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
12. Once baked, remove the cake from the oven and let it cool in the tray for 10 minutes. Then, transfer it to a wire rack to cool completely.
13. Slice and serve the delicious date and walnut cake, or store it in an airtight container for later enjoyment.

Enjoy this moist and flavorful date and walnut cake as a delightful treat!