Description
A moist and flavorful cake made with dates, orange zest, and cardamom, topped with a sweet orange syrup.
Ingredients
Scale
- 200 grams (about 1 cup) pitted dates, chopped
- 250 milliliters (1 cup) boiling water
- 1 teaspoon baking soda
- 115 grams (1/2 cup) unsalted butter, softened
- 150 grams (3/4 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 180 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- Zest of 1 orange
- 60 milliliters (1/4 cup) orange juice
- 100 grams (1/2 cup) granulated sugar for syrup
- 60 milliliters (1/4 cup) water for syrup
- Zest of 1 orange for syrup
- 1 tablespoon fresh orange juice for syrup
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes to soften the dates.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
- In another bowl, whisk together the flour, baking powder, ground cardamom, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture (including the water). Begin and end with the dry ingredients. Mix until just combined.
- Fold in the orange zest and orange juice gently into the batter 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, combine the sugar, water, orange zest, and orange juice in a small saucepan. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes until slightly thickened. Remove from heat and let it cool.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, drizzle the orange syrup over the cake. Slice and serve the cake on a white plate, garnished with additional orange zest if desired. Enjoy!
Notes
- For added texture, fold in chopped nuts, such as walnuts or pecans, into the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The syrup can be made ahead of time and stored in the refrigerator; warm it up slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Orange Cardamom Date Cake, Date Cake, Orange Cake, Dessert Recipe