125 grams/1 oz walnuts, chopped, walnut halves to decorate
125 grams self-raising flour
Instructions
Preheat oven to 180C/350F.Gas Mark 4. Grease a 450g/1 lb loaf tin and line the base with non stick baking paper.
Place the dates, baking soda and lemon zest in a bowl and add the hot tea. Leave to soak for 10 minutes until softened.
Cream together the butter and sugar until light and fluffy, then beat in the egg. Stir in the date mixture.
Fold in the flour using a large metal spoon, then fold in the walnuts. Spoon the mixture into the prepared cake tin and spread evenly. Top with walnut halves.
Bake cake in oven for 35-40 minutes or until risen, firm and golden brown. Cool for 10 minutes in the tin, then turn out the loaf and finish cooling on a wire rack.