Make the cake batter: add all the wet ingredients to a bowl and mix well.

Add the dry ingredients to the bowl, mix flour with the baking powder and soda right above the wet ingredients first and then mix the dry into the wet. Alternatively mix the dry ingredients in another bowl and then add to the wet

Mix until just about combined. If the mixture is too runny, add in 1-2 tablespoons of more flour.

Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.

Then add in the dates, lemon zest, and salt, and process again until the dates break down. Then add in the maple syrup and process for 15 seconds so that the maple combines and the mixture becomes a sticky mixture. Set aside.

Make the dressing syrup: mix all the syrup ingredients and bring to a boil then take off heat and set aside.

Line an 8 by 8 or 9 by 9 inch brownie pan or use a 9x5 inch loaf pan , line with parchment paper. Add the batter and even it out.(add half of the batter to the loaf pan)

Distribute the nut mixture on top of the batter for a brownie pan.Add half of the nut mixture over the batter if using a loaf pan. spread it out evenly. Then add the rest of the batter and top it with the rest of the nut mixture for the loaf pan.

Put the pan into the oven at 350 degrees Fahrenheit (180 c) and bake.

After 15 minutes, cover the pan with a parchment so that the nut layer on top doesn't burn, and continue to bake for another 10-15 mins for brownie pan and 25-35 minutes for loaf pan.

Check the cake by inserting a toothpick in the middle and continue to bake if toothpick doesn’t come out almost clean from the center.

Once the cake is baked, remove from the oven and let it cool for 10 minutes. Then brush the syrup mixture all over. Let the cake cool for another 15 minutes and remove from the pan. Cover with the parchment and let it cool for another 15 minutes before slicing and serving.