First, make the date paste.

Choose moist sweet dates for the best results.

Slice dates lengthwise and remove the pits.

Place pitted dates (150 g) and water in a pot/saucepan. Bring to a boil. Remove from heat and leave to cool.

Use a food processor or mortar and pestle to grind the dates into a paste. Add a little water if needed to help you achieve the correct consistency.

Chop about 50 g of pitted dates into small chunks.

Add the mixed nuts to the bowl of a food processor. Pulse the mixture until it reaches the desired consistency. For a finer grind, pulse for longer. For a coarser grind, pulse for less time.

Preheat the oven to 170ºC. Lightly grease the cake pan with butter and line the base and sides with baking paper, extending the paper 2cm above the pan edges.

Sieve together flour, baking powder, baking soda, salt, and ground spices.

Place the sugar and eggs in a large bowl and beat until frothy for about 5 minutes. Add melted butter and beat until well combined.

Add the date paste and beat until well combined.

Add the flour and ground nuts and mix until well combined. Finally, stir in the remaining chopped dates.

Pour the mixture into the prepared cake pan and level the top. Bake for about 40 mins or until the cake rises and is nicely browned and a toothpick inserted in the cake comes out clean.

Remove from the oven and transfer to a wire rack. Leave to cool for 10 minutes before removing from the pan. Once it is cooled down, turn it out onto a wire rack and leave it to cool. Dust the cake top with powdered sugar, if desired.

The cake can be kept, wrapped in plastic wrap, or stored in an airtight container, for up to 2 days.

Serve & enjoy! A slice of this date & nut cake is one of the perfect accompaniments to a cup of tea or coffee in the afternoon.