Cakes. Desserts.

Date and Honey Teacake

Walnut, Date & Honey Cake

When I was working on a project in the UAE for about a year and half, I learnt so much about dates.  Most interestingly, I witnessed their growth process, something that cannot be seen in Singapore for sure! There was a mouth-watering range of fresh and dried dates, in all sizes.  I used to buy them back by the kilos and gift them out to my family members. It was on a period when I was back home that I baked this Date and Honey Teacake. The next time you find yourself with a lot of dates and overly ripen bananas, you know what to do!

Preparation time:  20 minutes

Cooking time:  45 minutes

Serves:  8

220 g self-raising flour

4 g ground cinnamon

120 g softened Q.B.B Ghee

60 g butter

100 g light brown sugar

30 g clear honey

2 X 60 g eggs, beaten

120 g pitted dates, sliced

240 g peeled ripe bananas (2 medium sized)

60 g whole walnut pieces

20 g clear honey


  1. Preheat the oven to 160°C.
  2. Line the base and longitudinal sides of a 900 g loaf tin with non-stick paper. Alternatively, line only the bases of 4 mini loaf tins.
  3. Place the flour, cinnamon, Q.B.B Ghee, butter, sugar, honey, eggs and dates into a large mixing bowl.
  4. Mash the bananas and add them into the mixing bowl.
  5. Beat the mixture for 2-3 minutes, using a wooden spoon until the mixture is well blended.
  6. Spoon the mixture into the prepared tin and level out the top.
  7. Scatter the walnut pieces over it.
  8. Bake for 45 minutes or until a skewer inserted into it comes out clean.
  9. Brush the cake with the remaining honey while it is still warm.
  10. Slice and serve.

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