Winter Date Walnut Cake with Orange Butter Glaze

Roughly chop the pitted dates and place in a bowl. Pour warm water over them and let soak for 15 minutes until soft. Drain and set aside.

Preheat oven to 180°C (160°C fan/350°F). Grease a 26cm springform pan with butter and dust with flour, or line with parchment paper.

In a bowl, thoroughly combine flour, baking powder, cinnamon, cardamom, ginger and salt. Roughly chop walnuts and lightly toast in a dry pan, then cool.

In a large bowl, beat room temperature butter with brown sugar using an electric mixer for 3-4 minutes until light and fluffy. Add orange zest.

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should be smooth and homogeneous.

Alternately fold in the flour mixture and milk, beginning and ending with flour. Mix just until combined. Gently fold in dates and toasted walnuts.

Pour batter into prepared pan and smooth top. Bake for 50-55 minutes until a skewer shows only a few moist crumbs. Cover with foil after 35 minutes if browning too quickly.

Cool in pan for 10 minutes, then carefully turn out onto a wire rack to cool completely, about 2 hours.

Beat room temperature butter until creamy. Gradually sift in icing sugar and beat until smooth. Add orange juice and cinnamon, beat to a smooth, spreadable glaze.

Spread orange butter glaze evenly over cooled cake. Let rest for at least 30 minutes for glaze to set, then slice and serve.