Description
A moist and flavorful cake infused with orange blossom water and dates, perfect for any occasion.
Ingredients
Scale
- 1 cup (150g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 orange
- 1 tablespoon orange blossom water (or more to taste)
- For the glaze: 1 cup (120g) powdered sugar
- 2–3 tablespoons orange juice
- 1 teaspoon orange blossom water (optional)
Instructions
- In a bowl, combine the chopped dates with boiling water. Let them soak for about 15-20 minutes until softened. Drain any excess water if necessary and set aside.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and orange blossom water.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the soaked dates gently.
- 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.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, orange juice, and orange blossom water until smooth.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a simple white plate. This cake pairs beautifully with a cup of tea or coffee.
Notes
- For added texture, consider mixing in some chopped nuts, such as walnuts or pecans, into the batter.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- The orange blossom water can be adjusted based on your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Orange Blossom Date Cake, cake, dessert, baking, orange blossom water