Method

1. Grease, flour, and line an 8-inch baking pan or an 8 x 4-inch loaf pan with greaseproof paper.
2. Chop the dates into smaller pieces and dust them with flour (use 2 tablespoons of flour from the recipe). Adding flour to the dates will prevent the dates from sinking to the bottom.
3. Chop the Bayara walnuts into smaller pieces and set aside.
4. In a bowl, combine the flour, baking powder, and salt.
5. In the bowl of a stand mixer with the paddle attachment, mix the butter and sugar until light and fluffy.
6. Add the eggs one at a time followed by the vanilla extract.
7. Add the semolina. Mix well, then cover, and rest for 2 hours. (Resting the batter for 2 hours with the semolina is optional, but it will give the cake a softer texture.)
8. Preheat the oven to 165°C (or 325°F/Gas Mark 3).
9. Add the flour mixture to the batter, followed by the dates and chopped Bayara walnuts. Do not over mix, as over mixing will cause the dates and walnuts to sink at the bottom of the cake.
10. Pour the batter in the prepared baking pan and bake in the preheated oven for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
11. Let the dates bread cool in the pan for 10 minutes, then flip it over onto a cooling rack. Let it cool completely and serve.