Description
Delicious Date & Mandarin Syrup Cake with a moist texture and refreshing flavor.
Ingredients
Scale
- 200 g (about 7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 125 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 mandarin orange
- 100 ml (about 1/2 cup) fresh mandarin juice
- 150 g (3/4 cup) granulated sugar (for syrup)
- 100 ml (about 1/2 cup) fresh mandarin juice (for syrup)
- Zest of 1 mandarin orange (for syrup)
Instructions
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 15 minutes to soften the dates.
- Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture (including the water). Mix until just combined. Fold in the mandarin zest and juice until evenly distributed.
- 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 mandarin syrup. In a small saucepan, combine the sugar, mandarin juice, and zest. Heat over medium heat until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
- Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the mandarin syrup over the top while the cake is still warm, allowing it to soak in.
- Let the cake cool completely before slicing. Serve on a simple white plate with a small fork.
Notes
- This cake can be stored in an airtight container for up to 3 days at room temperature.
- For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
- Feel free to experiment with other citrus fruits if mandarins are not available.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Date Cake, Mandarin Syrup Cake, Dessert Recipe