This has a lovely twist, as the ‘honey’ in the ‘land of milk and honey’ described in the Torah is thought to be date syrup and not actually from bees.

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• Preheat oven to 170°C and line a 1k loaf tin with baking parchment.
• Place the dates into a bowl and cover them with very hot water. Let them soak while you prepare the cake batter.
• In a large mixing bowl, sift together flour, baking powder, cinnamon, salt, and nutmeg.
• In a separate, medium-sized bowl, whisk together the vegetable oil, brown sugar, honey, eggs, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir gently until a thick batter forms.
• Drain the dates and fold them and the walnuts into the batter.
• Pour into the loaf tin and bake the cake for about 1 hour, or until a toothpick inserted in the centre comes out clean.
• Set on a wire rack to cool and serve drizzled with date syrup and a handful of chopped walnuts.