Description
A warm, comforting blend of flavors featuring dates, almonds, and ginger, topped with a zesty citrus glaze.
Ingredients
Scale
- 200g (1 cup) chopped pitted dates
- 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 tsp ground ginger
- 50g (1/2 cup) chopped almonds, plus extra for topping
- 120ml (1/2 cup) milk
- 1 tsp vanilla extract
For the delightful citrus glaze, you will need:
- 60ml (1/4 cup) fresh orange juice
- 2 tbsp sugar or honey
- 1 tsp orange zest
Instructions
- Prepare the dates by chopping them into small pieces and soaking in warm water if dry.
- Mix the dry ingredients: whisk together flour, baking powder, baking soda, and ground ginger.
- Cream the butter and brown sugar until light and fluffy, then add eggs one at a time and stir in vanilla.
- Fold in the chopped dates and milk into the wet mixture, then gradually add the dry ingredients, mixing gently.
- Pour the batter into a prepared pan, sprinkle with extra almonds, and bake at 175°C (350°F) for 40-45 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack and drizzle with citrus glaze before serving.
Notes
- Use Medjool dates for the best flavor and texture.
- Adjust sweetness by modifying the amount of brown sugar or honey in the glaze.
- 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: 50mg
Keywords: Sticky Date Cake, Almond Cake, Ginger Cake, Dessert Recipe