This delicious date and walnut loaf cake is so moist and packed full of flavour, the dates make it taste of toffee and it has delicious crunchy walnuts in every mouthful.

Pour the hot coffee into the bowl, stirring. Preheat the oven to 370°f. Preheat the oven to 180°c.

Sift the flour and baking powder and add sugar dates, walnuts.

Preheat the oven to 350°f. Lightly grease the loaf tin with butter and line with greaseproof paper*. Stir in 3⁄4 cup of the walnuts.

Grease a 10cmx20cm (4x8in) loaf pan and line with paper.

Add the brown sugar, egg and vanilla; Lightly grease an 8 1/2 x 4 1/2 loaf pan. 1 cup walnuts, roughly chopped.

Transfer to a large, heatproof bowl.

Cut the butter into cubes and put it in a bowl with the dates, chelsea soft brown sugar and grated rind. Combine the dates, tea, butter and sugar in a large saucepan over a medium heat. It's a perfect bake for holidays and quick to whip up when.

Combine the butter, sugar, egg, flour and baking powder in a large bowl and beat until well blended.

Let stand for 10 minutes (do not drain). Stir until butter is melted. Place the flour, sugar, chopped dates and baking powder into a large bowl, together with the walnuts, sunflowers and chia seeds.