Oh my goodness, you guys! Let me tell you about my absolute favorite dessert: the Date & Orange Peel Syrup Cake. This cake is a dream come true for anyone who loves moist, flavorful treats. Seriously, the combination of sweet dates and zesty orange peel syrup creates a flavor explosion that is just out of this world! I remember the first time I baked this cake; the whole house filled with the warm, inviting scent of oranges and caramelized sugar. It was during a family gathering, and everyone just couldn’t get enough! So, if you’re looking for a show-stopping dessert that’s easy to whip up, this Date & Orange Peel Syrup Cake is the one for you! Trust me, it’ll be a hit!
Ingredients List
Gathering the right ingredients is key to making the perfect Date & Orange Peel Syrup Cake. Here’s what you’ll need:
- 200 grams (7 oz) pitted dates, chopped into small pieces
- 250 ml (1 cup) boiling water (for soaking the dates)
- 100 grams (1/2 cup) unsalted butter, softened to room temperature
- 150 grams (3/4 cup) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract, for that lovely aroma
- 200 grams (1 1/2 cups) all-purpose flour, sifted
- 1 teaspoon baking powder, to help the cake rise
- 1/2 teaspoon baking soda, for extra lift
- 1/4 teaspoon salt, to balance the sweetness
- Zest of 1 orange, to enhance the citrus flavor
- 50 grams (1/4 cup) candied orange peel, chopped (optional, but adds a delightful chewy texture)
- 150 grams (3/4 cup) granulated sugar (for the orange syrup)
- 125 ml (1/2 cup) fresh orange juice (for the syrup)
- Zest of 1 orange (for the syrup, because more orange is always better!)
Make sure to have everything ready before you start baking, as it’ll make the process so much smoother and more enjoyable!
How to Prepare the Date & Orange Peel Syrup Cake
Now that you’ve got all your ingredients ready, let’s dive into the process of making this delicious Date & Orange Peel Syrup Cake! I promise, it’s super straightforward and totally rewarding. Just follow these steps, and you’ll have a cake that everyone will rave about!
Soaking the Dates
First things first, let’s get those dates nice and soft! In a bowl, combine the chopped dates with 250 ml (1 cup) of boiling water. Let them soak for about 15-20 minutes. This step is crucial because it helps the dates bloom and sweeten up the cake. You’ll know they’re ready when they’re soft enough to mash slightly with a fork. Set them aside while you prep the rest!
Preparing the Cake Batter
Next up, let’s cream together the butter and brown sugar! In a large mixing bowl, add 100 grams (1/2 cup) of softened unsalted butter and 150 grams (3/4 cup) of packed brown sugar. Beat them together until the mixture is light and fluffy—this usually takes about 2-3 minutes. Then, one at a time, beat in the two large eggs and stir in that lovely teaspoon of vanilla extract. Make sure each egg is well incorporated before adding the next, so the cake turns out perfectly fluffy!
In a separate bowl, whisk together the dry ingredients: 200 grams (1 1/2 cups) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Now, gradually add this dry mixture to your butter mixture, alternating with the soaked dates. Mix until just combined. Don’t overdo it—this is where you want that lovely texture!
Finally, fold in the zest of one orange and the optional candied orange peel. It’s going to add such a delightful burst of flavor!
Baking the Cake
Now it’s time to get this beauty in the oven! Pour the batter into your prepared 20 cm (8-inch) round cake pan and smooth the top with a spatula. Pop it in the preheated oven at 180°C (350°F) and bake for about 30-35 minutes. You know it’s ready when a toothpick inserted into the center comes out clean. Just be sure not to open the oven door too soon, or it might sink—yikes!
Making the Orange Syrup
While your cake is baking, let’s whip up that delicious orange syrup! In a small saucepan, combine 150 grams (3/4 cup) of granulated sugar, 125 ml (1/2 cup) of fresh orange juice, and the zest of one orange. Heat the mixture over medium heat until the sugar dissolves, then let it simmer for about 5 minutes. You want it to thicken up just a bit. This syrup is the magic touch that makes the cake extra special!
Finishing Touches
Once your cake is baked to perfection, let it cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack. Here’s the best part: while the cake is still warm, pour the orange syrup all over the top! This way, it seeps in and enhances that moist texture we love. Let the cake cool completely before slicing it up. Trust me, the wait will be worth it as you enjoy each delectable bite!
Why You’ll Love This Recipe
- Incredible Flavor: The sweet dates combined with the zesty orange syrup create a flavor profile that’s both unique and irresistible.
- Moist and Tender: Thanks to the dates and syrup, this cake is super moist—each bite melts in your mouth!
- Simple to Make: With straightforward steps, even novice bakers can whip this cake up with ease.
- Perfect for Any Occasion: Whether it’s a cozy family dinner, a festive gathering, or just a weekday treat, this cake fits right in.
- Vegetarian-Friendly: This cake is suitable for vegetarians, making it a great dessert option for everyone.
- Great for Leftovers: It keeps well for a few days, so you can enjoy it as a delightful snack throughout the week.
- Customizable: Feel free to add spices or nuts to make it your own; it’s versatile and can easily adapt to your tastes!
Tips for Success
To ensure your Date & Orange Peel Syrup Cake turns out absolutely divine, here are some of my favorite tips and tricks that I’ve picked up along the way:
- Use Fresh Dates: Whenever possible, opt for fresh, moist dates. They add a wonderful sweetness and texture to the cake. If your dates are a bit dry, soaking them a little longer can help!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing. This helps them blend together more smoothly, leading to a fluffier cake.
- Experiment with Spices: If you want to elevate the flavor, consider adding a pinch of cinnamon or nutmeg to the batter. It adds a warm, aromatic touch that pairs beautifully with the dates and orange.
- Don’t Rush the Cooling: Letting the cake cool in the pan for about 10 minutes before transferring it to a wire rack is crucial. This helps it set properly and prevents it from breaking apart.
- Adjusting for Sweetness: If you prefer a less sweet cake, you can reduce the amount of brown sugar slightly. Just keep in mind that this may affect the cake’s moisture.
- Try Different Citrus: If you want to mix things up, feel free to use lemon or grapefruit zest in place of some of the orange zest. It adds a fun twist to the flavor profile!
- Check for Doneness: When you’re baking, keep an eye on the cake as it approaches the 30-minute mark. Ovens can vary, so a toothpick should come out clean but not dry.
- Storing Leftovers: To keep the cake moist, wrap any leftover slices tightly in plastic wrap and store them at room temperature. It’ll stay delicious for up to three days!
With these tips in your back pocket, you’re ready to create a truly memorable Date & Orange Peel Syrup Cake. Happy baking!
Nutritional Information
Before we dive into the deliciousness of the Date & Orange Peel Syrup Cake, it’s always good to have an idea of the nutritional content. Keep in mind that these values can vary based on the specific ingredients and brands you use, but here’s a rough estimate for one slice of this delightful cake:
- Calories: 280
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Cholesterol: 50 mg
- Sodium: 150 mg
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Sugar: 25 grams
- Protein: 3 grams
This cake is not only a treat for your taste buds but also a reasonable dessert option that you can feel good about enjoying. Just remember, moderation is key, even with such a scrumptious cake!
FAQ Section
Can I use other dried fruits instead of dates?
Absolutely! While dates give this cake its unique sweetness and moisture, you can experiment with other dried fruits like figs or raisins. Just be sure to adjust the soaking time as needed, depending on the fruit’s texture.
How do I know when the Date & Orange Peel Syrup Cake is done baking?
Great question! The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready! If it has wet batter on it, give it a few more minutes in the oven.
Can I make this cake ahead of time?
Definitely! This cake actually tastes even better the next day as the flavors meld together. Just keep it covered at room temperature. You can also prepare the syrup in advance and drizzle it on just before serving!
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute for the best results! The cake will still be delicious and moist.
What’s the best way to store leftovers?
To keep your Date & Orange Peel Syrup Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay tasty at room temperature for up to three days. Just be sure to slice it as needed to maintain moisture!
Serving Suggestions
Now that you’ve baked this delectable Date & Orange Peel Syrup Cake, let’s talk about how to serve it up! The beauty of this cake is that it’s delicious on its own, but a few thoughtful pairings can take it to the next level. Here are some of my favorite serving suggestions:
- Whipped Cream: A dollop of freshly whipped cream on the side adds a light and airy contrast to the rich, moist cake. Trust me, it’s like a match made in heaven!
- Vanilla Ice Cream: If you really want to indulge, serve a slice warm with a scoop of vanilla ice cream. The creaminess and cold temperature beautifully complement the warm, syrupy cake.
- Citrus Salad: For a refreshing twist, consider serving the cake with a light citrus salad. A mix of oranges, grapefruits, and a hint of mint can brighten up each bite.
- Tea or Coffee: This cake pairs wonderfully with a cup of tea or coffee. The warmth of the drink enhances the flavors of the cake and makes for a cozy afternoon treat.
- Nuts and Dried Fruits: Sprinkle some chopped nuts (like walnuts or pecans) and additional chopped dried fruits on top of the cake or on the plate for an extra crunch and flavor contrast.
- Drizzle of Honey: A light drizzle of honey over the cake adds an extra touch of sweetness and pairs beautifully with the orange flavor.
Feel free to mix and match these ideas to create the perfect dessert experience! No matter how you choose to serve it, I promise this Date & Orange Peel Syrup Cake will be a hit with everyone who tries it.
Print
Date & Orange Peel Syrup Cake: 7 Reasons to Love It
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cake made with dates and orange peel syrup.
Ingredients
- 200 grams (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 100 grams (1/2 cup) unsalted butter, softened
- 150 grams (3/4 cup) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 orange
- 50 grams (1/4 cup) candied orange peel, chopped (optional)
- 150 grams (3/4 cup) granulated sugar (for syrup)
- 125 ml (1/2 cup) fresh orange juice (for syrup)
- Zest of 1 orange (for syrup)
Instructions
- In a bowl, combine the chopped dates with boiling water. Let them soak for about 15-20 minutes until softened. Mash them slightly with a fork and set aside.
- Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the soaked dates. Mix until just combined. Fold in the orange zest and candied orange peel, if using.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the syrup by combining granulated sugar, fresh orange juice, and orange zest in a small saucepan. Heat until the sugar dissolves, then simmer for about 5 minutes until slightly thickened.
- Once the cake is done, let it cool in the pan for about 10 minutes. Remove from the pan and place on a wire rack. Pour the orange syrup over the top while the cake is still warm.
- Let the cake cool completely before slicing. Serve and enjoy.
Notes
- Consider adding a pinch of cinnamon or nutmeg for extra flavor.
- This cake pairs well with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25 grams
- Sodium: 150 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 50 mg
Keywords: Date & Orange Peel Syrup Cake