Description
A fragrant, moist, and naturally gluten-free tea cake featuring the bright notes of fresh orange and the caramel sweetness of Medjool dates.
Ingredients
2 cups finely ground almond meal
1 cup Medjool dates, pitted and chopped
3 large eggs, at room temperature
1/2 cup honey or maple syrup
Zest of 2 large oranges
1/4 cup fresh orange juice
1 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla extract
Sliced almonds for topping (optional)
Instructions
Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch round cake tin or line it with parchment paper.
Step 2: In a small bowl, soak the chopped dates in the orange juice for 10 minutes, then pulse in a food processor until a thick paste forms.
Step 3: In a large mixing bowl, beat the eggs and honey together using a hand mixer for about 3-5 minutes until the mixture is pale and foamy.
Step 4: Gently fold the date and orange juice paste, orange zest, and vanilla extract into the egg mixture.
Step 5: In a separate bowl, whisk together the almond meal, baking powder, and salt to remove any lumps.
Step 6: Carefully fold the dry ingredients into the wet mixture until just combined, being careful not to deflate the eggs.
Step 7: Pour the batter into the prepared tin and sprinkle with sliced almonds if desired.
Step 8: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Step 9: Allow the almond orange date tea cake to cool completely in the tin before transferring to a wire rack.
Notes
Ensure your eggs are at room temperature for maximum volume. For an even moister cake, you can brush the top with a little extra orange juice while it's still warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 24g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
