Description
A rich and moist cake featuring sticky dates and a honey citrus glaze.
Ingredients
Scale
- 200 g (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar, packed
- 100 g (1/2 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 orange
- Zest of 1 lemon
- 60 ml (1/4 cup) honey
- For the glaze:
- 60 ml (1/4 cup) honey
- 30 ml (2 tablespoons) water
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 large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the date mixture. Start and end with the flour mixture.
- Gently fold in the orange and lemon zest until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, combine the honey and water in a small saucepan over low heat. Stir until the honey is dissolved and the mixture is smooth. Remove from heat and set aside.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack. While the cake is still warm, brush the honey glaze over the top and sides, allowing it to soak in.
- Let the cake cool completely before slicing. Serve it on a simple white plate, optionally with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the rich, moist texture and the delightful combination of sticky dates and citrus flavors!
Notes
- For added flavor, consider adding chopped nuts like walnuts or pecans to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- If you prefer a stronger citrus flavor, increase the amount of zest or add a splash of fresh orange or lemon juice to the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28 g
- Sodium: 200 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: 60 mg
Keywords: Sticky Date & Honey Citrus Cake, dessert, cake