Whole wheat, dates and walnut cake – a healthy bite for your hikes


It’s rainy days…rains..the most awaited season of the year. Monsoon has an uncanny ability to bring in joy, happiness and content to earth. Entire region looks so green, clean and calm. The solitude that brings out the tippy toe sound of poring rains amidst of the tall mountains, can not be beaten with any comparison. I believe rainy day should be spent alfresco with a good book, hot cake and black tea.


In Mumbai rainy day also means hiking and trekking day. “Sahyadri’  gets bathed in green and oozes the freshness out. Water falls come alive and  speak to the mountains. I feel blessed to visit them, feel them and be with them. Trekking also means packing a healthy meal and snack for the day. Dates and walnuts cake was one of those snacks prepared for the day hike, which turned into a super snack as told by my fellow hikers.10626310_915038961857424_1406607898657375368_oIMG_8582

Whole-wheat, dates and walnut cakes was one of the perfect snacks to carry on treks or for that matter any physical activity of endurance. The walnuts I used in here are gifted by a lovely Himachali family, while we were trekking in HP. Believe me, they are the best walnuts I  have tasted so far.





  • 1/2 cup  whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup organic jaggery
  • 3 tbsp of sour cream
  • 3 tbsp of condensed milk
  • 1/4 cup warm milk
  • 1/4 cup of flavorless oil
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/2 tbsp freshly grated nutmeg powder
  • 1/4 tbsp  vanilla essence
  • 3/4 cup chopped soft dates
  • 1/2 cup walnuts

Procedure –

Pre-heat the oven at 170. Grease an 8 inch square pan, and keep it aside.

  1. Soak the dates in milk and keep it aside for 10 minutes or more. And then coarsely grind it.
  2. Roast the walnuts till they become fragrant and keep it aside.
  3. In a mixing bowl sieve flour, baking soda, baking powder and salt and keep it aside.
  4. Take another mixing bowl,  mix oil, sour cream, condensed milk, jaggery, milk and whisk together, till everything combines well. Add coarsely ground dates, and give it a stir.
  5.  Add flour mixture to the liquid mixture, gently. Stir until combine. (don’t over do this step) Add in the roasted walnuts
  6. Pour in the prepared pan and bake for about 30 minutes. Every oven is different, so keep an eye after 22 minutes. Cake starts leaving the sides once done. Also the skewer test to be doubly sure.
  7. Once taken out of the oven, allow it to cool for 10 minutes. Then invert the cake on a wire rack or on plate, and cut into squares.

This cake would taste great afresh as well as cold. (Icing is optional. In this recipe, I have done the icing with  baked yogurt, the recipe for the same, will post some time soon.)






One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s