A very moist and nutty cake with a sweet crunchy mixture both in the middles and on the top, the sour cream gives this cake a very delicate and light texture, a great cake to make when friends are coming to tea.

Walnuts can be swapped for pecans if you prefer them or that is all you have in your baking cupboard, just make sure the nuts are very fresh or the cake will have a stale taste.

125g butter

1tsp vanilla extract

220g caster sugar

2 eggs

150g plain flour, sifted

150g self – raising flour, sifted

300ml sour cream

80g pitted dates, chopped

Walnut topping

60g walnuts, chopped

2tbs demerara sugar

2tsp ground cinnamon

Method

Grease a deep 20cms round cake tin and line with non- stick baking paper. Preheat the oven to 160c, gas 3, 325f

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time beating until combined if the mixture starts to curdle just stir in a spoonful of flour.

Stir in the sifted flours, sour cream and dates.

Spread half the mixture into the tin, sprinkle with half the walnut sugar mixture, spread with the remaining cake mixture, then top with the rest of the walnut sugar mixture, press down lightly.

Bake in the oven for about 55 minutes.

Stand the cake in the pan for 5 minutes, turn out onto a wire rack and leave to cool completely.