Description
A delightful cake that combines the sweetness of dates, the zest of tangerines, and the warmth of cardamom, perfect for any occasion.
Ingredients
Scale
- 1 cup (200g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 tangerines
- 1/2 cup (120ml) tangerine juice
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup (60g) chopped almonds, toasted
- 1/2 cup (120ml) tangerine juice
- 1/3 cup (65g) sugar
- 1/4 tsp ground cardamom
Instructions
- Prepare the cake batter by soaking chopped dates in boiling water with baking soda for 10 minutes, then mash.
- Cream together softened butter and light brown sugar until fluffy, then add eggs one at a time, mixing well.
- Stir in vanilla extract, tangerine zest, and tangerine juice.
- In another bowl, whisk together flour, baking powder, ground cardamom, and salt, then fold into the wet ingredients along with the date mixture.
- Gently stir in toasted almonds.
- Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake tin.
- Pour the batter into the prepared tin and bake for 40 to 45 minutes, checking for doneness with a skewer.
- While the cake bakes, prepare the cardamom syrup by heating tangerine juice, sugar, and ground cardamom in a saucepan until the sugar dissolves.
- Once the cake is done, cool it in the pan for 10-15 minutes, then transfer to a wire rack.
- Brush the warm cake with cardamom syrup and allow it to cool completely before serving.
Notes
- Measure ingredients accurately for best results.
- Avoid overmixing the batter to keep the cake light.
- Always line the cake tin with parchment paper.
- Check for doneness with a skewer.
- Cool the cake in the pan before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Tangerine Almond Date Cake, Cardamom Syrup, Dessert, Baking, Middle Eastern