Easy in the making, great in taste!
I used dates as in the basic recipe. When it was time to fold in the nuts I realized I ran out of them - but I had some pinenuts left. And dates and pinenuts - doesn't sound too bad, or?
I had no time to roast them, what would have given them an extra flavour, but it was good like that, too.
Super moisty and tasty cake! If you haven't already: try it out!
P.S.: I always have the problem that my cakes tend to become tents. I had two recommendations. One said: Obviously the dough has problems to raise at the edges, so you should butter the form better. The other one said the complete opposite: Leave some space at the upper end of the mold free from butter. I tried both, and: even if the first tip sounds more logical, in the end the second one did work out! So, no tents anymore, yay!