1 orange with skin on, but pips removed
1 cup pitted dates
1/2 cup Uncle Joe’s Walnuts
125g butter, softened
1 cup sugar
1 cup milk
1 cup each: Uncle Joe’s Hemp Seed Flour, plain flour
1 teaspoon baking soda
Preheat the oven to 180°C. Lightly grease and line the base of a 20cm round cake pan.
Chop the orange then whizz briefly in a food processor. Add the dates and walnuts and process, until coarsely chopped. (Alternatively, chop finely with a sharp knife.) Place in a bowl.
Place the butter, sugar and egg in the food processor and process, until smooth. Combine with the fruit mixture, milk and sifted dry ingredients. Pour into the prepared pan.
Bake for 40-45 minutes until a skewer inserted in the centre comes out clean. Cool on a wire rack.
When cold, the cake can be spread with orange icing or sprinkled with icing sugar. This moist cake can be kept in the refrigerator or freezer for up to 3 months.