Description
A moist and flavorful cake made with pitted dates, toasted almonds, and a hint of orange blossom water, perfect for any occasion.
Ingredients
Scale
- 200g (1 cup) pitted dates, chopped
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 3 large eggs
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 120ml (1/2 cup) milk
- 1 tsp vanilla extract
- 2 tbsp orange blossom water
- 50g (1/2 cup) toasted almonds, chopped, plus extra for topping
For the syrup, you will need:
- 60ml (1/4 cup) honey
- 2 tbsp water
- 1 tsp orange blossom water
Instructions
- Gather all ingredients and chop the pitted dates into small pieces.
- In a medium bowl, whisk together flour, baking powder, baking soda, and ground cinnamon.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and orange blossom water.
- Gradually add the flour mixture to the butter mixture, mixing gently until just combined.
- Pour in the milk and mix until smooth, then fold in the chopped dates and toasted almonds.
- Preheat the oven to 175°C (350°F) and grease a 9×5-inch loaf pan or round cake pan.
- Pour the batter into the prepared pan and sprinkle additional toasted almonds on top.
- Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the syrup by warming honey, water, and orange blossom water in a saucepan, then pour over the cooled cake before serving.
Notes
- Medjool dates are recommended for their rich flavor and chewy texture.
- Adjust the amount of orange blossom water to taste.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend or almond flour.
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: 70mg
Keywords: Orange Blossom Date Cake, Almond Cake, Dessert, Baking, Middle Eastern Cake