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Walnut Crumble Cake / www.quichentell.com

Walnut Crumble Cake

Quiche 'n' Tell
A soft, buttery cake with crunchy salty-sweet walnut and date crumble in the centre and on top.
Prep Time 20 mins
Draining time for natural yoghurt 2 hrs
Total Time 50 mins
Course Dessert
Servings 16 slices


  • 215 g AP flour
  • 115 g butter at room temperature
  • 3 eggs at room temperature
  • 90 g caster sugar
  • 250 g natural yoghurt drained of whey or Greek yoghurt
  • 1 tsp soda bicarbonate
  • 1 tsp baking powder

For the crumble

  • 115 g walnuts
  • 175 g dates, pitted
  • 2 tsp cinnamon powder
  • 1 tsp sea salt
  • 1 tbsp extra virgin coconut oil


  • Preheat the oven to 180℃. Line a 9" square cake tin with baking parchment and lightly grease.
  • To make the topping, blitz the dates and walnuts in a food processor till they resemble small chunks. Stir in the salt, cinnamon powder and coconut oil and set aside.
  • Sift together the salt, soda bicarb and baking powder in a bowl.
  • In another bowl, cream the butter until soft, add the sugar and beat until the mixture is pale and fluffy.
  • Beat in the eggs one at a time.
  • Fold in the flour in three batches alternating with the yoghurt until fully incorporated.
  • pour half the batter into the prepared cake tin and level with the back of the spoon. Sprinkle half the crumble mix over the batter.
  • Pour the remaining cake batter over the crumble and top with the remaining crumble mix.
  • Bake for 35-40 min or until a skewer inserted into the cake comes out clean. If the cake is still under after 40 mins, bake for a further 10 mins.
  • Rest the cake in the tin for 5 min before turning out onto a wire rack to cool. Once cooled slice into squares. 
Keyword walnut crumble cake