Description
A moist and flavorful cake made with sticky dates and muscovado sugar, topped with a bright citrus glaze.
Ingredients
Scale
- 200 g (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 150 g (3/4 cup) muscovado sugar
- 100 g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g (1 cup) powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- Zest of 1 orange
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- In a bowl, combine the chopped dates with the boiling water and baking soda. Let it sit for about 15 minutes to soften the dates.
- In a large mixing bowl, cream together the softened butter and muscovado sugar until light and fluffy, about 3-5 minutes.
- Beat in 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, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture (including the water). Start and end with the flour mixture. Mix until just combined.
- 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. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, orange juice, lemon juice, and orange zest until smooth. Adjust the consistency as needed.
- Once the cake is completely cool, drizzle the citrus glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve on a simple white plate.
Notes
- For an extra touch, sprinkle some chopped nuts or additional zest on top of the glaze before it sets.
- This cake pairs wonderfully with a cup of tea or coffee.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 32 g
- Sodium: 150 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: 40 mg
Keywords: Sticky Date, Muscovado Cake, Citrus Glaze, Dessert