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22 ratings

Recipe by Jane Hornby

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1. Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
2. Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.

Per serving

310 kcalories, protein 5g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 3g, salt 0.39 g

'This loaf was quick to put together and the end result was very rich, a little like Christmas cake. It would be lovely served for afternoon tea.'

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Results 1-20

• Di's Kitchen

  27 January 2008

  Di's Kitchen rated and commented on this recipe

  

  I've just baked this loaf, following the recipe to the letter and it didn't turn out very well at all I'm afraid. The loaf was overcooked and the banana chips were burnt when it came out. I felt that the instructions to bake it at 180c in a fan oven for 1 hour was too long and that the banana chips and pecans should be added when the loaf comes out of the oven.

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• Jane

  28 January 2008

  Jane commented on this recipe

  Hi Di I'm wondering if you baked the cake at fan 180C rather than fan 160C? Fan 180C would be equivalent to 200C or gas 6, which is 20 degrees too high for a cake, as you know. I would love to know, as I tested this recipes several times while developing it here in the Good Food kitchen, as well as baking it for the shot you see above. I can see how 180C/fan 160/gas 4 could be mistaken for 180C fan rather than 180C conventional/fan 160C. If anyone else has found this then please shout as it's something we should look at. Thanks, Jane

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• becky

  29 January 2008

  becky rated and commented on this recipe

  

  I wasn't that impressed with this cake either. I liked the idea of all the ingredients in the cake, but wasn't so pleased at the outcome! I cooked mine at 160 degrees in my fan oven and for not even an hour, it took about 55 mins when i realised that it would start burning any moment! It also didnt keep fresh for long, but maybe thats coz i over cooked it!

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• Trishas file

  30 January 2008

  Trishas file rated and commented on this recipe

  

  Who would have believed a cake without flour, butter, and sugar and only used egg whites. It tasted fab! I didn't put the topping onto the cake (I added the extra pecans into the mix) and it turned out brilliantly. All who tried it thoroughly enjoyed the loaf. Thanks.

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• Jan

  30 January 2008

  Jan commented on this recipe

  My husband thought this was the most delicious cake he'd tasted. He can't wait for me to make it again and so healthy.

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• shez

  03 February 2008

  shez rated and commented on this recipe

  

  I didn't put the toppings on mine and used semolina instead of polenta and omitted the rum. Mine actually took longer to cook and took it into work where everyone enjoyed the wonderful moistness of it. No one could beleive it was fat less sugarless and flourless!

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• Shelley

  04 February 2008

  Shelley commented on this recipe

  The cake was delicious but had the same problem as Di and Becky. I use a Belling multifunction oven and always cook cakes in the fan oven at 160C and take off 5-10 minutes. The fruit was beginning to burn after 50 minutes, which is the time I expected it to take to cook. As I don't like banana chips I hadn't got them on, nor the nuts, so for the fruit to burn it is serious!!! It also didn't rise at all - so why the baking powder? I had no pecans left so substituted with brazil nuts. As an experienced cook and very familiar with my oven, I don't expect this to happen. (My Victoria sandwiches turn out perfect every time, 160C 25 minutes, 4 large eggs, 8 inch tins if that helps anyone!!!!!!)

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• Shelley

  04 February 2008

  Shelley rated and commented on this recipe

  

  The cake was delicious but had the same problem as Di and Becky. I use a Belling multifunction oven and always cook cakes in the fan oven at 160C and take off 5-10 minutes. The fruit was beginning to burn after 50 minutes, which is the time I expected it to take to cook. As I don't like banana chips I hadn't got them on, nor the nuts, so for the fruit to burn it is serious!!! It also didn't rise at all - so why the baking powder? I had no pecans left so substituted with brazil nuts. As an experienced cook and very familiar with my oven, I don't expect this to happen. (My Victoria sandwiches turn out perfect every time, 160C 25 minutes, 4 large eggs, 8 inch tins if that helps anyone!!!!!!)

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• cynthia

  08 February 2008

  cynthia commented on this recipe

  What a healthy cake , no added fat or sugar very high in fibre making it a low GI food. Pecans nuts help lower cholestral. My cake cooked to perfection , I have gas fan assisted so cooked on 3 1/2 for 1 hour . OK I did make a few alterations;;; Could,nt get polenta so I used wholemeal flour instead, didnt have any rum so used juice and rind of a lemon . Didnt bother with sugar and banana chips on top wanted to keep it really healthy. I have made 3 of these in the last 2 weeks , they keep very well , although they havent lasted past 4 days . It is a really moist cake. I can imagine with the rum added, microwaved for 30 seconds , served with custard it would be like Christmasf Pudding. I love recipes you can alter to suit yourself and this recipe fits in with that.Next week I am going to subsitute sultanas and raisins with dried tropical fruits,will let you know how I get on.

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• Uta

  08 February 2008

  Uta rated and commented on this recipe

  

  We also tried the cake and it turned out delicious, so moist and yummy. All my friends wanted more and I shall make the loaf again. Used almonds instead of pecans but will try the original recipe next time.

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• Angela

  09 February 2008

  Angela rated and commented on this recipe

  

  A cake with no fat, it sounded wonderful, but I was disappointed. I followed the recipe carefully and although the cake was moist it was too crumbly. The texure also was a little grainy due to the poletnta. Will not make this cake again.

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• Janet

  10 February 2008

  Janet commented on this recipe

  Easy to make, delicious & moist

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• Dutch-guy

  10 February 2008

  Dutch-guy commented on this recipe

  Hi, Made the recipe. It was relatively easy, although i always wonder how the make those great pictures. It tasted great however, my wife said it was similair to a christmas cake. Instead of using sugar at the top, i used a bit of honey, as i drew lines acros the top with a spoon. Now i wonder, can polenta be swapped with something else? Greetings, Henk

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• cynthia

  11 February 2008

  cynthia rated and commented on this recipe

  

  you can swap with whole meal flour , it works perfectly. Idid add juice and zest of a lemon as didnt have any rum. The cake is not crumbly , It lasts the week and is fantastic microwaved with custard on. I dont put anything on the top, tried to keep to no added sugar

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• Christiane

  12 February 2008

  Christiane rated and commented on this recipe

  

  A delicious cake! I used instant polenta, walnuts instead of pecan nuts, for the topping just walnuts and banana chips, no sugar and baked it at 180 ° C. With the dried bananas and the walnuts on top I decided not to use the fan.

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• Angie

  15 February 2008

  Angie commented on this recipe

  Mine came out really nicely, presentation wise, as it did not get too crunchy on top. But I protected it with a piece of foil, which I took away in the last few minutes of baking to get that golden colour. With regards to the dates, I suggest that you use more than 200 ml of water that the receipe suggests. Dates tend to absorb alot of water, thus leaving you without the juice that you eventually need to use for the cake mixture. It smells good but I will try it tomorrow morning as it is still too hot.

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• Wilma

  17 February 2008

  Wilma commented on this recipe

  This cake turned out fantastically moist and not at all burnt, baked on the lowest set of runners in the Baking Oven of my AGA, for 1 full hour. I topped the cake with the pecans only, because I somehow felt that the banana chips might burn. My husband & son were absolutely delighted and I will definitely make this cake again.

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• Wilma

  17 February 2008

  Wilma rated this recipe

  

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• Stella

  17 February 2008

  Stella rated and commented on this recipe

  

  I also made this cake. It is delicious. Tastes even better after a few days. Will definitely make it again. Does anyone know if this cake can be frozen ?

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• Helen

  23 February 2008

  Helen rated and commented on this recipe

  

  Used oatmeal instead of polenta. Baked it twice now & both times its come out great - a real winner

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Ingredients

• 250g pack stoned, ready-to-eat dates
• 2 small or 1 large bananas (140g/5oz in weight)
• 100g pecans , 85g roughly chopped, rest left whole
• 200g raisins
• 200g sultanas
• 100g fine polenta
• 2 tsp mixed spice
• 2 tsp baking powder (use gluten-free if needed)
• 3 tbsp dark rum
• 2 egg whites
• a few banana chips and 1 tsp sugar (optional), to decorate

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Difficulty and servings

Cuts into 10 slices

Preperation and cooking times

Prep 15 mins

Cook 1 hr

Gluten-free, Low-fat

Ingredients

• 250g pack stoned, ready-to-eat dates
• 2 small or 1 large bananas (140g/5oz in weight)
• 100g pecans , 85g roughly chopped, rest left whole
• 200g raisins
• 200g sultanas
• 100g fine polenta
• 2 tsp mixed spice
• 2 tsp baking powder (use gluten-free if needed)
• 3 tbsp dark rum
• 2 egg whites
• a few banana chips and 1 tsp sugar (optional), to decorate