Dattel-Walnuss-Kuchen

Soaking is not part of this recipe, but very dry dates are worth softening in warm water for a few minutes and patting dry before chopping. Otherwise they stay chewy and pull moisture out of the batter, which can make the crumb drier than intended. Chop them finely either way so they distribute evenly instead of sinking.

Pecans or hazelnuts work in place of the 100 g walnuts at the same weight, since they are simply folded in with the dates. For the 100 ml oil, any neutral oil such as rapeseed or light olive oil behaves the same; melted butter also works, but let it cool before whisking it with the eggs so they don't scramble. Keep the amounts as written, because the oil is what carries the moisture in this batter.

Let the cake cool completely in the tin before wrapping it, or trapped steam will make the surface sticky. Because it is an oil-based batter, it stays moist for several days in an airtight container at room temperature. It also freezes well, whole or in slices - wrap tightly and thaw at room temperature.

Yes - chop the dates and walnuts and mix them together, and combine the flour, baking powder, and salt in their bowl ahead of time. Grease and flour the 20 cm tin in advance too. Do not mix the finished batter ahead, though: the baking powder starts working once it meets the wet ingredients, so bake it right after mixing for full rise.

The most common issue is overmixing once the flour goes in - stir only until the batter is smooth, since extra beating develops gluten and makes the crumb tough. The second is trusting the clock over the toothpick: dates hold a lot of moisture, so check at 30 minutes and give it up to 35 if the skewer still comes out wet. Also make sure the oven is fully preheated to 180°C, as a cool start leaves a dense, sunken center.