Description
A moist and flavorful cake made with dates and orange peel syrup.
Ingredients
Scale
- 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