Description
Sticky Ginger Date Cake with Citrus Glaze is a moist and flavorful dessert that combines the sweetness of dates with the warmth of spices and a refreshing 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
- 2 large eggs
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 100 g (1 cup) powdered sugar (for glaze)
- 2 tablespoons fresh orange juice (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
- Zest of 1 orange (for glaze)
- Zest of 1 lemon (for glaze)
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 and brown 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 a separate bowl, whisk together the flour, ground ginger, ground cinnamon, salt, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Start and end with the flour mixture, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven 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, orange zest, and lemon zest until smooth. Adjust the consistency by adding more juice or powdered sugar if necessary.
- Once the cake is completely cooled, drizzle the citrus glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a simple white plate. Enjoy this moist, sticky ginger date cake as a delightful dessert or afternoon treat!
Notes
- For added texture, consider folding in some 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 in the refrigerator for up to a week.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Sticky Ginger Date Cake, Citrus Glaze, Dessert, Cake, Ginger Cake