Description
A moist and flavorful cake made with dates and tangerine syrup.
Ingredients
Scale
- 200 grams (about 1 cup) pitted dates, chopped
- 250 milliliters (1 cup) boiling water
- 100 grams (1/2 cup) unsalted butter, softened
- 150 grams (3/4 cup) granulated 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 tangerine
- 100 milliliters (1/2 cup) fresh tangerine juice
- 150 grams (3/4 cup) granulated sugar (for syrup)
- 100 milliliters (1/2 cup) fresh tangerine juice (for syrup)
- Zest of 1 tangerine (for syrup)
Instructions
- In a bowl, combine the chopped dates with boiling water. Let them soak for about 15 minutes until they soften. Drain and set aside.
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- 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, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the tangerine juice. Mix until just combined. Fold in the soaked dates and tangerine zest.
- 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, combine the sugar, tangerine juice, and zest in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly.
- 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 tangerine syrup over the top while the cake is still warm.
- Let the cake cool completely before slicing. Serve drizzled with more tangerine syrup if desired.
Notes
- You can include chopped nuts in the batter for added 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: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Date & Tangerine Syrup Cake, dessert, cake, tangerine, dates