1. Preheat the Oven

• • Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

2. Prepare the Dates

• • Place the chopped dates in a bowl, pour over the boiling water, and sprinkle with baking soda. Let the dates soak for about 10 minutes until softened. This step helps break down the dates, adding moisture and natural sweetness to the cake.

3. Cream Butter and Sugar

• • In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This should take about 3-4 minutes.

4. Add Eggs

• • Add the eggs, one at a time, beating well after each addition. This ensures a smooth batter and prevents curdling.

5. Mix in Dry Ingredients

• • Sift the self-raising flour, cinnamon, and a pinch of salt into the bowl with the wet ingredients. Gently fold the flour mixture into the batter until just combined.

6. Add Dates and Walnuts

• • Stir in the soaked dates (including any remaining soaking liquid) and chopped walnuts, folding them into the batter until evenly distributed.

7. Bake the Cake

• • Pour the batter into the prepared cake tin, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.

8. Cool and Serve

• • Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Dust with icing sugar before serving if desired.